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In fact, great news came our way from the Internal Revenue Service - how often does that happen?! School of Eating Good, Inc. was granted tax exempt status under section 501(c)(3). Which means that we do not have to pay income tax and you can make donations to support our mission and your donations are tax-deductible (if you pay US income taxes). This is a big step because it makes our mission as an educational organization more legit. We can start planning some interesting new initiatives, raising money for these, and bringing food education to even more people.
To get you primed for the Greek recipes coming later this week, here's a recipe that jazzes up plain white rice in a Greek way: with the addition of dill and lemon. I am not a fan of dried dill. Like its cousin cilantro, it loses most of its flavor when it is dried. I recommend you buy a big bunch (it's in season right now), chop it, and freeze it. You'll have fresh dill all winter long.
Lemon-Dill Rice
(serves 4-6)
2 Tablespoons olive oil
½ medium onion, chopped
1 cup white rice
zest of ½ a lemon
juice of ½ a lemon, about 1 ½ Tablespoons
2 Tablespoons chopped fresh dill
½ teaspoon salt
¼ teaspoon black pepper
1 ¾ cups water
Heat the oil in a medium saucepan over medium heat. Add the onion and sauté until translucent, a couple of minutes. Add the rice and sauté for another minute. Add the remaining ingredients, stir, and bring to a boil. Reduce heat to low to maintain a simmer and cover. Cook for 18-20 minutes. Turn off heat and let sit for 5 minutes before serving.
Recipe adapted from Lemon-Dill Rice, #250959 at food.com
Illustration: "Illustration Anethum graveolens0". Licensed under Public domain via Wikimedia Commons
To get you primed for the Greek recipes coming later this week, here's a recipe that jazzes up plain white rice in a Greek way: with the addition of dill and lemon. I am not a fan of dried dill. Like its cousin cilantro, it loses most of its flavor when it is dried. I recommend you buy a big bunch (it's in season right now), chop it, and freeze it. You'll have fresh dill all winter long.
Lemon-Dill Rice
(serves 4-6)
2 Tablespoons olive oil
½ medium onion, chopped
1 cup white rice
zest of ½ a lemon
juice of ½ a lemon, about 1 ½ Tablespoons
2 Tablespoons chopped fresh dill
½ teaspoon salt
¼ teaspoon black pepper
1 ¾ cups water
Heat the oil in a medium saucepan over medium heat. Add the onion and sauté until translucent, a couple of minutes. Add the rice and sauté for another minute. Add the remaining ingredients, stir, and bring to a boil. Reduce heat to low to maintain a simmer and cover. Cook for 18-20 minutes. Turn off heat and let sit for 5 minutes before serving.
Recipe adapted from Lemon-Dill Rice, #250959 at food.com
Illustration: "Illustration Anethum graveolens0". Licensed under Public domain via Wikimedia Commons
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