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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%
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Greek Rice - Rice With Spinach and Feta

Recipe #115503 | 40 min | 10 min prep | add private note

⁽¹⁷⁾ RATE IT NOW Print Recipe

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 (change servings and units)

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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Featured Reviews for This Recipe

From: Chef AkRascal

On Mar 29, 2009

Made this last evening and everyone loved it. Prepped all the ingredients ahead of time, started cooking it at the same time as I put the Alaska silver salmon in the oven to bake. 30 minutes later all was done and ready to eat. Since I didn't really have enough spinach, I added a cup or so of frozen peas to fill it out and will probably do that in the future. This one is a keeper, thanks.

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From: JenniferK2

On Feb 12, 2009

I was the only one in my house who liked this, but I knew that going in because of the ingredients. I loved it and am sad that I won't make it more often (only because I will have to eat it all myself).

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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!

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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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