Greek Rice - Rice With Spinach and Feta

Julesong's Note:

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! :)

• Total Time: 40 mins
• Prep Time: 10 mins
• Cook Time: 30 mins

Ingredients:

Servings: 4

• 1 cup uncooked long grain rice
• 1 ½ cups low sodium chicken broth or 1 ½ cups vegetable broth
• ½ cup water
• 2 tablespoons olive oil
• 1 tablespoon butter
• ¾ cup diced onion
• 8 ounces sliced mushrooms
• 3 garlic cloves , minced
• 2 tablespoons fresh lemon juice
• ½ 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.

Reviews

[mandz]

Delicious and easy recipe. I did make some changes by adding some diced red bell peppers and mozerella cheese (did not have fetta on hand).Also I sauted the vegetables with the rice then added the stock and finished off cooking it in the oven. Next time I will try it with the fetta and maybe some chopped fresh tomato.

[MoMoTaps]

I threw all these ingredients pluse 3/4 cup of water into my rice maker...and bum- DELISH!! I will be making this again.

[BonnieZ]

If I could give you ten stars for this one I would, this is a restaurant quality dish. The flavors marry together so beautifully and the end result was similar to a rissoto in texture. Don't leave out the sherry, just that little bit brightens and enhances all of the other flavors. Thank you Julesong for sharing the recipe.