Total Time
Prep 15 mins
Cook 30 mins

I make this quite often as a side dish, it is very good.

Ingredients Nutrition


  1. In a deep saute pan, on medium heat, saute the onion and garlic in oil or butter for 2-3 minutes.
  2. Add in the rice, and continue cooking, stirring for 2 minutes, until coated with the olive oil.
  3. Add in the stock, stirring and scraping the sides of the pan about 35 minutes, or until the rice is cooked, might take longer.
  4. Season with salt and pepper.
  5. Remove from heat, cover with a lid; set aside to steam for 5-6 minutes.
  6. Uncover, and test for doneness.
  7. If liquid is not absorbed in the rice, and the rice is not tender, return to the stove for a few minutes.
  8. Then mix in the feta, green onions and the cooked mushrooms (if using); toss gently to mix.
  9. Serve immediately.
  10. Note: you may subsitute the vegetable stock for low-sodium chicken stock if desired.


Most Helpful

I wish I could have finished this dish. After 1 1/2 hours the rice never cooked. There are no instruction on when to add the lemon juice, but I never got that far.

Anonymous June 08, 2016

I had printed the recipe off a while ago so I didn't know who the author was!! Silly me....I was not surprised when I realized it was from Kittencal. The year is not out yet, but this would definately be in my top 10 recipes of the year!!! Take the time....the mushrooms make the dish!!! I probably used 6 large mushrooms (so definitely over 1 cup) and sauteed them in 1 T butter and a good splash of white wine. I also added a good shake of hot sauce! Devine! It turned out creamy....very much like a risotto! Take a bow, Kitten....great posting!!!

Abby Girl December 08, 2012

We made this last night and served it with "Recipe #355732" and it was fantastic. The only change we made was to double the mushrooms, which we love! Thanks for posting.

CaliforniaJan July 21, 2010

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