Greek Rice - Rice With Spinach and Feta

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! :)

• Ready In: 40 mins
• Serves: 4

Ingredients

• 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

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.