10 Reviews

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.

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Anonymous June 09, 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!!!

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Abby Girl December 08, 2012

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

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CaliforniaJan July 21, 2010

I added in some grape tomatoes cut in half. It was a nice addition. We loved it!

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mlllin9 July 07, 2010

What a fab recipe for brown rice Kittencal! I made this to go with tonights greek chicken and it complimented it wonderfully! I used a red onion with the feta and scallion before serving, also sprinkled with fresh lemon juice. Thanks! :)

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MaMere June 28, 2010

Made this for its nutritional value, with tilapia. Unfortunately, the lemon I used was large --(and there were no directions on when to add) - so I added just before I took off the heat. I used chicken stock, which I think did not matter. DH prepared the tilapia and used a lime marinade, so overall the taste sensations were a tad "puckery". I certainly have sufficient for another meal for the 2 of us, so will plan maybe a bland chicken dish. Anyway, it was a new taste sensation, and I may make again if the rest of the meal plan is not TART ! Thanks, Kitten

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NurseJaney January 14, 2008

I love the simpleness of this!

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Charmie777 April 22, 2007

I made this all the time before I came to Korea, and now that I'm in the land of no-brown-rice, I miss it! The saltiness will depend on the type and brand of feta cheese. Like sugarpea, I also found it took longer to cook, but really, it's worth it!

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Kitty Z April 04, 2006

Watch the salt in this one. The salt from the feta made any added salt completely unnecessary especially when there already is plenty of salt in the vegetable stock [even the low sodium version]. I liked it but I couldn't get the kids [both under 5] to eat it.

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Missy Wombat February 23, 2006

Luscious rice and I imagine it would go well with almost any meat entree. Mine took 15 minutes longer to cook, about 45 minutes total. I splurged and added double the amount of feta, half of it fat free. It was sooo good. Just delicious, KITTENCAL.

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sugarpea May 23, 2004
Brown Rice With Feta Cheese