On 2/12/2016 3:09 PM, Julie Bove wrote:
> I once made a Greek rice and spinach dish where not only was the rice
> browned in fat to start with but it was made in a skillet with no lid.
> You added broth to it as it cooked, stirring all the while. I only made
> it once as nobody else liked it. I did. But it wasn't called pilaf.

Sounds like you're talking about risotto, which isn't Greek.

Jill