Rice Pilaf with Greek Temple Seasoning

Fluffy long-grain rice toasted in olive oil and gently bloomed with Oak City Spice Blends Greek Seasoning, creating a fragrant Mediterranean-style pilaf with herbs, garlic, and warm spice in every bite.

Light Bloom | Fragrant and Herbal

Serves 4

Ingredients

• 1 cup long-grain rice (185 g)

• 2 tablespoons olive oil (30 ml)

• 1 tablespoon Oak City Spice Blends Greek Seasoning (8 g)

• 2 cups chicken or vegetable broth (480 ml)

• ½ teaspoon kosher salt (3 g), or to taste

• ¼ teaspoon black pepper (1 g)

Method

1. Toast the Rice

   1. Heat olive oil in a medium saucepan over medium heat.

   2. Add the rice and stir for 2–3 minutes until lightly glossy and beginning to smell slightly nutty.

2. Bloom the Spice

   1. Add Oak City Spice Blends Greek Seasoning directly into the oil-coated rice.

   2. Stir continuously for 20–30 seconds until fragrant.

   3. Do not allow the garlic or herbs to darken.

3. Build the Pilaf

   1. Pour in the broth carefully and stir well.

   2. Add salt and black pepper.

   3. Bring to a gentle boil.

4. Simmer

   1. Reduce heat to low and cover tightly.

   2. Cook for 18–20 minutes, or until the liquid is absorbed and the rice is tender.

   3. Remove from heat and let rest, covered, for 5 minutes.

5. Finish

   1. Fluff gently with a fork before serving.

Why the Blooming Works

Light Bloom

This recipe uses a light bloom, where the seasoning is briefly warmed in olive oil before the broth is added.

The olive oil coats the rice and helps carry the aromatic oils found in oregano, rosemary, thyme, basil, garlic, and nutmeg throughout the dish. Toasting the rice first also creates a slightly firmer texture and a deeper, more developed flavor compared to simply boiling rice in seasoned liquid.

This method reflects traditional pilaf cooking techniques found across the Mediterranean and Middle East, where grains are often toasted in fat before simmering.

Pro Tip

For a fuller Mediterranean-style pilaf, stir in:

• toasted pine nuts

• lemon zest

• peas

• sautéed onion

• chopped parsley

just before serving.

Greek Temple

$11.00

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Viking Salt

$11.00

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