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! :)
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Units: US | Metric
- 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
- 1Over medium heat in a saucepan, combine the rice, broth, and water, and bring to a boil.
- 2Cover, 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.
- 3In 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.
- 4Add the spinach and pepper, then sprinkle with the sherry and toss until the spinach is slightly wilted; remove from heat.
- 5Add the crumbled feta and toss until the cheese begins to melt.
- 6Add to the cooked rice, toss well, and serve immediately.
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Nutritional Facts for Greek Rice - Rice With Spinach and Feta
Serving Size: 1 (351 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 391.0
- Calories from Fat 155
- Total Fat 17.3 g
- Saturated Fat 7.5 g
- Cholesterol 34.4 mg
- Sodium 431.9 mg
- Total Carbohydrate 47.0 g
- Dietary Fiber 2.7 g
- Sugars 4.2 g
- Protein 12.9 g