Greek Rice La Kefalonitissa
Transport your taste buds to the sun-drenched island of Kefalonia with this Greek Rice La Kefalonitissa, a vibrant and aromatic dish bursting with Mediterranean flavors. Featuring tender long-grain rice simmered in a fragrant medley of olive oil, fresh garlic, onion, zucchini, and ripe roma tomatoes, this recipe is elevated with the brightness of fresh dill, parsley, and zesty lemon. The addition of vegetable broth infuses the rice with a deep, savory flavor, while the optional crumbled feta cheese garnish provides a creamy, tangy finish. Perfect as a hearty side dish or a light vegetarian main course, this dish is ready in just 45 minutes and highlights wholesome ingredients and classic Greek cooking techniques. Whether you’re hosting a dinner party or enjoying a simple family meal, this recipe brings the essence of the Mediterranean straight to your table.
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Recipe Information
Ingredients
- 1.5 cups long-grain rice
- 3 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 3 pieces garlic cloves, minced
- 1 medium zucchini, diced
- 2 pieces roma tomatoes, finely chopped
- 3 cups vegetable broth
- 2 tablespoons fresh dill, chopped
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon lemon zest
- 1 tablespoon fresh lemon juice
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper, freshly ground
- 0.25 cup feta cheese, crumbled (optional, for garnish)
Instructions
Rinse the rice under cold water until the water runs clear. Drain and set aside.
In a large skillet or saucepan, heat the olive oil over medium heat.
Add the chopped onion and sauté for 3-4 minutes until softened and translucent.
Stir in the minced garlic and cook for another 1 minute, being cautious not to burn it.
Add the diced zucchini and sauté for 5-6 minutes until it starts to soften.
Stir in the chopped tomatoes and cook for 2-3 minutes until they begin to break down.
Add the rinsed rice to the pan and stir to coat it in the vegetable mixture and olive oil.
Pour in the vegetable broth and bring the mixture to a gentle boil.
Reduce the heat to low, cover the pan, and let the rice simmer for 15-20 minutes, or until the rice has absorbed the liquid and is tender.
Turn off the heat and stir in the chopped dill, parsley, lemon zest, and lemon juice.
Season with sea salt and black pepper to taste.
Fluff the rice with a fork and allow it to sit, covered, for 5 minutes to let the flavors meld together.
Transfer the rice to a serving dish and garnish with crumbled feta cheese, if desired.
Serve warm, either as a side dish or a light main course.
Nutrition Facts
Calories |
1299 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.8 g | 81% | |
| Saturated Fat | 17.2 g | 86% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 53 mg | 18% | |
| Sodium | 4708 mg | 205% | |
| Total Carbohydrate | 152.4 g | 55% | |
| Dietary Fiber | 14.8 g | 53% | |
| Total Sugars | 21.0 g | ||
| Protein | 34.0 g | 68% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 539 mg | 41% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 2263 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
