Greek Rice - Rice With Spinach and Feta |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This recipe for a delicious and easy rice side dish came from Michael at Gail’s Recipe Swap, and I’ve fiddled with it a little. Although I don’t get to eat rice often, this one looks so tasty I have to put it here for safe keeping when I get to splurge! :) Ingredients:
1 cup uncooked long grain rice |
1 1/2 cups low sodium chicken broth or 1 1/2 cups vegetable broth |
1/2 cup water |
2 tablespoons olive oil |
1 tablespoon butter |
3/4 cup diced onion |
8 ounces sliced mushrooms |
3 garlic cloves, minced |
2 tablespoons fresh lemon juice |
1/2 teaspoon dried oregano or 2 teaspoons minced fresh oregano |
6 cups fresh baby spinach, washed and spun dry (if you use grown spinach, remove stems and coarsely chop it, too) |
fresh ground black pepper, to taste |
1 tablespoon dry sherry |
4 ounces feta cheese, crumbled |
Directions:
1. Over medium heat in a saucepan, combine the rice, broth, and water, and bring to a boil.
2. Cover, reduce the heat to medium low, and let simmer for 15 to 18 minutes or until the rice has absorbed the liquid; transfer to a serving bowl and keep warm.
3. In a skillet over medium heat, melt the olive oil and butter together, then add the onion, mushrooms, and garlic for 5 to 7 minutes, then stir in the lemon juice and oregano.
4. Add the spinach and pepper, then sprinkle with the sherry and toss until the spinach is slightly wilted; remove from heat.
5. Add the crumbled feta and toss until the cheese begins to melt.
6. Add to the cooked rice, toss well, and serve immediately.
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