Mediterranean rice with Mediterranean Roasted Potatoes

Yesterday we went to a Mediterranean Restaurant called "Green Olive". The food was ddddddddddeeeeeeeeeeeeeelicious. My husband and his colleagues go there quite often but this was the first time I went there. It was great. So my daughter says "can you make this and pack it as a lunch for school, one time? " And that inspires today's lunch. Mediterranean rice and Mediterranean roasted potatoes. The roasted potatoes were on par with the restaurant ones. I am happy :)

Mediterranean Roasted Potatoes

Mediterranean Roasted Potatoes

Ingredients:

• 3 big potatoes, peeled and cut into  1/2-inch half circles
• Olive oil spray
• 4 garlic cloves, minced
• 1  teaspoons dried oregano, crumbled
• 1 teaspoon salt
• Freshly ground black pepper
• 1/2 cup  chicken stock
• 1 tablespoon cup freshly squeezed lemon juice

Preheat oven to 400°F.

Place the potatoes in a single layer in a 13-x-9-inch baking dish spray the olive oil. Add the garlic, dried oregano, salt and pepper to taste and toss well to coat with the oil.

Bake the potatoes for 15 minutes. Add the stock, stirred with lemon juice and  toss and bake for 10 minutes more.stir and bake 10 more minutes or until the potatoes are cooked through. If you like, preheat the broiler and broil the potatoes for 2 to 3 minutes, or until golden brown.

Serve hot as a side dish

Mediterranean Rice Pilaf

Mediterranean Rice

Ingredients:

1. 1 Tablespoon Olive oil
2. 1/2 cup chopped onions
3. 2 big or 3 small garlic minced
4. 1 cup rice
5. 1 low sodium chicken bullion
6. 1 teaspoon lemon rind
7. 1/4 cup chopped parsley or 1 tablespoon dried parsley
8. salt and pepper to taste

Heat oil & saute onion & garlic until tender, stir in rice. Add boiling water until pan is 3/4 full. Bring to boil, stirring.
Stir in stock & rapid boil for 10-12 mins or until tender, drain well.Return to pan adding lemon rind, parsley & pepper, toss well to combine. Serve hot