Community Pick
Greek Rice - Rice With Spinach and Feta
- Ready In:
- 40mins
- Ingredients:
- 14
- Serves:
-
4
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
- Over medium heat in a saucepan, combine the rice, broth, and water, and bring to a boil.
- 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.
- 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.
- Add the spinach and pepper, then sprinkle with the sherry and toss until the spinach is slightly wilted; remove from heat.
- Add the crumbled feta and toss until the cheese begins to melt.
- Add to the cooked rice, toss well, and serve immediately.
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Reviews
-
Delicious and easy recipe. I did make some changes by adding some diced red bell peppers and mozerella cheese (did not have fetta on hand).Also I sauted the vegetables with the rice then added the stock and finished off cooking it in the oven. Next time I will try it with the fetta and maybe some chopped fresh tomato.
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If I could give you ten stars for this one I would, this is a restaurant quality dish. The flavors marry together so beautifully and the end result was similar to a rissoto in texture. Don't leave out the sherry, just that little bit brightens and enhances all of the other flavors. Thank you Julesong for sharing the recipe.
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Tweaks
RECIPE SUBMITTED BY
Julesong
Tukwila, 87
<p>It's simply this: I love to cook! :) <br /><br />I've been hanging out on the internet since the early days and have collected loads of recipes. I've tried to keep the best of them (and often the more unusual) and look forward to sharing them with you, here. <br /><br />I am proud to say that I have several family members who are also on RecipeZaar! <br /><br />My husband, here as <a href=http://www.recipezaar.com/member/39857>Steingrim</a>, is an excellent cook. He rarely uses recipes, though, so often after he's made dinner I sit down at the computer and talk him through how he made the dishes so that I can get it down on paper. Some of these recipes are in his account, some of them in mine - he rarely uses his account, though, so we'll probably usually post them to mine in the future. <br /><br />My sister <a href=http://www.recipezaar.com/member/65957>Cathy is here as cxstitcher</a> and <a href=http://www.recipezaar.com/member/62727>my mom is Juliesmom</a> - say hi to them, eh? <br /><br />Our <a href=http://www.recipezaar.com/member/379862>friend Darrell is here as Uncle Dobo</a>, too! I've been typing in his recipes for him and entering them on R'Zaar. We're hoping that his sisters will soon show up with their own accounts, as well. :) <br /><br />I collect cookbooks (to slow myself down I've limited myself to purchasing them at thrift stores, although I occasionally buy an especially good one at full price), and - yes, I admit it - I love FoodTV. My favorite chefs on the Food Network are Alton Brown, Rachel Ray, Mario Batali, and Giada De Laurentiis. I'm not fond over fakey, over-enthusiastic performance chefs... Emeril drives me up the wall. I appreciate honesty. Of non-celebrity chefs, I've gotta say that that the greatest influences on my cooking have been my mother, Julia Child, and my cooking instructor Chef Gabriel Claycamp at Seattle's Culinary Communion. <br /><br />In the last couple of years I've been typing up all the recipes my grandparents and my mother collected over the years, and am posting them here. Some of them are quite nostalgic and are higher in fat and processed ingredients than recipes I normally collect, but it's really neat to see the different kinds of foods they were interested in... to see them either typewritten oh-so-carefully by my grandfather, in my grandmother's spidery handwriting, or - in some cases - written by my mother years ago in fountain pen ink. It's like time travel. <br /><br />Cooking peeve: food/cooking snobbery. <br /><br />Regarding my black and white icon (which may or may not be the one I'm currently using): it the sea-dragon tattoo that is on the inside of my right ankle. It's also my personal logo.</p>