Kittencal's Greek Lemony Rice With Feta
photo by Shawn C
- Ready In:
- 30mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 4 tablespoons olive oil (or use enough to cover the bottom of your saucepan)
- 1 small onion, finely chopped
- 1 -2 teaspoon dried oregano (rubbed between your fingers to release the flavors)
- 3 large garlic cloves, finely chopped (do not finely mince or the garlic will burn when cooked with the onion)
- 1⁄2 teaspoon fresh ground black pepper
- 1 cup long grain white rice (washed over with cold water)
- 1 1⁄2 cups chicken broth
- 1 lemon, juice of, large whole
- 4 ounces crumbled feta cheese
- 1⁄4 - 1⁄3 cup kalamata olive, pitted and sliced (optional)
- salt (optional and to taste)
directions
- In a saucepan heat olive oil over medium-high heat.
- Add in onion, oregano, chopped garlic and black pepper; cook stirring constantly for about 3 minutes.
- Add in the rice and stir using a wooden spoon for 3 minutes.
- Slowly add in the broth and lemon juice; bring to a boil.
- Reduce heat cover and simmer until the rice is tender (about 20 minutes).
- Remove from heat and stir in the feta cheese (and kalamata olives if using).
- Season with salt and more black pepper if desired.
- Transfer to plate and drizzle the top with more lemon juice if desired.
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Reviews
-
This was delicious & intensely flavored as stated. First time I made exactly as stated, but the second time around I used small garlic cloves, 1/4 teas. black pepper, and a little less lemon juice. This is the perfect amount of heat & flavor for my taste. <br/>I love to toss in some sauteed spinach at the end.<br/>Thanks Kittencal:)
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EXCELLENT!! Absolutely perfect as written, with all the lemon and garlic! Used basmati rice (diabetic household) and a softer feta, which slightly melted into the rice. Put olives on the side but will put them in the rice in future. Served with Chicken Shwarma with tzatziki sauce, and we both overate. Thanks!
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