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Rec: Michael's Rice with Spinach and Feta. Probably my most used swap recipe. Thank you, Michael for

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Joined: Dec 9, 2005

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Posted to Thread #1377 at 2:41 pm on Apr 6, 2006

a keeper!

Rice with Spinach and Feta

1 cup uncooked long grain rice
1-1/2 cups low-sodium chicken broth
1/2 cup water
3 tbsp olive oil
1 medium onion, small dice, about 3/4 cup
1 cup sliced mushrooms
3 garlic cloves, minced
3 tbsp fresh lemon juice
1/2 tsp dried oregano (Michael said: I forgot to add)
6 cups fresh spinach, stems trimmed, washed/patted dry, coarsely chopped
4 oz. feta cheese, crumbled
Fresh ground pepper to taste

In a medium saucepan over medium heat, combine rice, chicken broth, and water. Bring to a boil, cover, reduce heat, and simmer for 15-18 minutes. Transfer to a serving bowl.

In a skillet, heat oil. Saute onion, mushrooms, and garlic for 5 to 7 minutes. Stir in lemon juice and oregano. Add spinach, and pepper, tossing until spinach is slightly wilted. Off heat, add cheese and toss until cheese begins to melt. Toss with rice and serve.

Source: Michael in Phoenix (my adaptation of American Diabetes Assoc. recipe)

Michael said: A hit last night: REC: Greek Rice. We had BBQ'd Greek chicken shish kebabs last night with this recipe on the side. It's fairly simple, and tasted great. Both my boys ate spinach without any protest. I used a 6-cup bag of baby spinach, removing the larger stems. Trader Joe's has a wonderful feta from Israel called Pastures of Eden. It's in a green and yellow package, and is my very favorite feta. Next time a few toasted pine nuts would be good, added with the onions, garlic and mushrooms, right at the end of the sautť. To serve, I used a large ceramic serving bowl. I heated it with hot water, letting it stand for a few minutes to become fully heated. When the rice went into the bowl, I put the whole thing into a 200̊ F. oven to stay warm. Very tasty side dish. With all the oregano in the shish kebabs, we didn't miss the oregano I forgot to add to the rice!

Patís notes for the first time I made the recipe: Made a modified version and it was dee-lish-us. Didnít have spinach on hand so I omitted it. Simmered 1 cup jasmine rice in 1 can chicken broth. In a skillet I sauteed 1 cup coarsely chopped cremini mushrooms in olive oil until lightly browned then added the chopped onion and 1 large clove crushed garlic for a couple minutes. Pulled off heat and added a squeeze of fresh lemon juice, just a shake of dried oregano, some salt and pepper. Then combined with the cooked rice and about 1/4 cup feta crumbled. Was a nice side dish to Red Snapper with Fresh Tomatoes and Black Olives.

I've been making this recipe at least 2 times a month. Itís truly a favorite for its ease and flavor and goes well with so many entrees. I almost always use jasmine rice and cremini mushrooms and occasionally omit the spinach.


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