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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (366g) Recipe makes 4 servings |
||
| Calories 404 | ||
| Calories from Fat 155 | (38%) | |
| Amount Per Serving | %DV | |
| Total Fat 17.3g | 26% | |
| Saturated Fat 7.6g | 37% | |
| Monounsaturated Fat 7.4g | ||
| Polyunsaturated Fat 1.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 34mg | 11% | |
| Sodium 426mg | 17% | |
| Potassium 663mg | 18% | |
| Total Carbohydrate 47.8g | 15% | |
| Dietary Fiber 2.7g | 10% | |
| Sugars 4.2g | ||
| Protein 12.9g | 25% | |
Greek Rice - Rice With Spinach and Feta
By: Julesong
Apr 6, 2005
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! 
SERVES 4
Ingredients
- 1 cup uncooked long grain rice
- 1 1/2 cups low sodium chicken broth or 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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- Course > Lunch/Snacks > Snacks
- Course > Side Dishes
- Main Ingredient > Vegetables > Greens > Spinach
- Main Ingredient > Pasta, Rice & Grains > Rice > Long-grain rice
- Main Ingredient > Eggs/Dairy > Cheese
- Preparation > Time to Make > < 60 mins
- Preparation > Equipment > Stove Top
- Occasion > Dinner Party
- Occasion > Taste/Mood > Comfort Food
- Occasion > To Go... > Potluck
- Dietary > Vegetarian
- Dietary > Low in... > Low Sodium
- Dietary > Low in... > Low Calorie
Featured Reviews for This Recipe
From: AuntSana
On May 25, 2008
A little labor intensive, but worth it. So glad to see that frozen spinach wasn't called for! This was almost a meal in itself! Would go wonderfully with Beef Souvlaki. Thnx for posting, Julesong!
From: LaurelLee
On Mar 2, 2008
Adapted this for my new rice cooker. It was delicious. The feta cheese gave it a very special taste. Quick and easy. Great side dish.
From: Sonia #2
On Nov 10, 2006
This was the best rice I ever did. It was so tasty. I made it in the morning so that the flavor can blend together by dinner. Dont assume that 6 cups of spinach will be too much. I made that mistake and only put half. In the end, I had to put more when I realized that spinaches really shrink a lot!
From: Chef #184530
On May 19, 2006
Easy, quick & very tasty! I prepped everything in advance, popped the rice into the microwave, and it was ready at the same time as the skillet ingredients. The only change I made was to add a little salt, and to squeeze a bit more lemon over the finished rice. I used red onion, dried oregano & Danish fetta which is quite creamy, has a lovely mild flavour, and isn't overly salty. Will make again! Additional note: As mentioned by Chef #289121, this tastes great the next day. It also makes a hearty rice salad garlic-lovers should enjoy.
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