I hope everyone is doing well and is having a great start to the New Year like I am!
Today, I wanted to share a quick recipe with you – gyro rice!
I first got introduced to this rice at a sandwich shop in Florida and while it was super greasy and oily, it was good, and something that could be easily made more simple and clean at home. And where there’s a will, there’s a way – I figured out how! Let me show you how I make this easy, one-pot meal.
First, we’ll need to soak rinse and soak two cups of rice. I am using long-grain basmati rice, but any short-grain rice would be suitable as well. When rinsing rice, you want to fully immerse the rice in water, shake it around a bit with your hand, and drain of the cloudy, starchy liquid and then repeat until the water runs clear. Let the rice soak for 20 minutes.
And the onion to a saucepan with a tight-fitting lid along with one teaspoon of olive oil and one teaspoon of kosher salt. You want to cook this over medium heat to allow the onion to sweat, and not brown. This will take about 3-5 minutes.
Bring the entire mixture to a boil, reduce to simmer, cover, and allow to cook for 17 minutes. After 17 minutes, take the pan off the stove, and allow to steam for another five minutes. Be careful to not open the lid and let the steam out too soon.
While the rice is cooking, we’ll work on the gyro slices. Now the trick to a quick, one-pot meal is to…not make the gyro yourself. Duh.
A gyro is a glorified meat loaf that is cooked on a rotisserie and shaved, so in theory it’s not hard to make but I haven’t had the urge to make it…yet. Nope, I’m using the kind you can find in the freezer – and it’s delicious! I prepared seven gyro slices according to the package instructions. I opted to use the baked instructions because it was easier and kept my stove relatively clean.
*Optional – if you topped this with some toasted slivered almonds it would be super delicious too!
I hope you guys try out this recipe. My family loved it and I’m sure yours will too!
- 2 cups rice, rinsed and soaked for 20 minutes
- 1 tsp olive oil
- ½ white onion, diced
- 1 tsp kosher salt
- 1 carrot, finely diced
- 1 garlic clove, minced
- ½ tsp ground cumin
- 1 chicken bouillon cube (optional)
- 1 tsp turmeric powder
- ½ cup frozen peas
- 2.5 cups water
- 7-8 frozen gyro slices
- 2 tbsp chopped parsley
- Add the olive oil to a heavy bottom sauce pan with a tight-fitting lid over medium heat
- Add onions and salt and sweat for 2 minutes
- Add the carrot and garlic and sweat for an additional 5 minutes
- Add cumin powder, turmeric powder, frozen peas, bouillon cube if using, drained rice, and water
- Bring mixture to a boil, reduce to simmer, and cook for 17 minutes
- Take off the heat element and allow to sit for an additional 5 minutes without opening the lid
- Prepare gyro slices according to package instructions and cut into bite-size pieces
- Add gyro pieces and parsley to rice and fluff together
- Serve hot