From Moosewood Restaurant Low-Fat Favorites, the Moosewood Collective
Serves 4
4 cups vegetable stock 2 cups chopped onions 4 garlic cloves, minced or pressed 2 tsp. Olive oil 1-1/2 cups Arborio rice 1/2 cup grated or crumbled feta cheese (about 2 oz) 1/2 cup chopped fresh parsley 1 Tbs. Chopped fresh dill or thyme, or more to taste 1 tsp. Freshly grated lemon peel (optional) salt and freshly ground black pepper, to taste
In a small saucepan, heat the vegetable stock or broth to a simmer. Combine the onions, garlic, and oil in a large, heavy, preferably nonstick, pan and sauté on medium heat for 5 or 6 minutes, until the onions soften. Using a wooden spoon to avoid breaking the grains, add the rice, stirring until it is coated with oil.
Ladle about a cup of the stock or broth into the rice and stir constantly for several minutes, until the liquid has been absorbed. Continue to stir frequently, adding 1/2 cup of broth every 2 to 3 minutes for the next 20 minutes, until all of the broth has been added and absorbed and the rice is tender but firm. Remove from the heat and stir in the feta, parsley, dill or thyme, and lemon peel, if using. Add salt and pepper to taste. Serve immediately. - Updated: March 14, 2005
