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! :)
Provided by Julesong
Categories Lunch/Snacks
Time 40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Over medium heat in a saucepan, combine the rice, broth, and water, and bring to a boil.
- 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.
- 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.
- Add the spinach and pepper, then sprinkle with the sherry and toss until the spinach is slightly wilted; remove from heat.
- Add the crumbled feta and toss until the cheese begins to melt.
- Add to the cooked rice, toss well, and serve immediately.
Nutrition Facts : Calories 391, Fat 17.3, SaturatedFat 7.6, Cholesterol 34.4, Sodium 431.9, Carbohydrate 47, Fiber 2.8, Sugar 4.2, Protein 13
GREEK RICE WITH SPINACH, FETA AND BLACK OLIVES
A delicious, simple, Paula Wolfert recipe. Serve with lots of crusty bread. You can make things easy on yourself by getting the bags of ready-cleaned spinach.
Provided by evelynathens
Categories One Dish Meal
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Wash the spinach and tender stems until the water runs clean; drain.
- If leaves are large and crinkly, sprinkle lightly with salt and mix well.
- Let stand in a colander 15 minutes; rinse and squeeze out excess moisture.
- Shred the spinach to make about 3 cups.
- Heat 3 tablespoons of the olive oil in a 10-inch straight-sided skillet.
- Add the scallions, onions, a pinch of salt, and 1/4 cup water and cook, covered, over medium-low heat for 10 minutes.
- When the water evaporates, slowly let the onions turn golden, stirring occasionally.
- Add 1 cup water, the reduced tomato purée, and rice.
- Cover and cook for 10 minutes.
- Spread the spinach and dill over the rice, cover, and cook 10 minutes longer.
- Remove from heat, mix, then place a double thickness of paper toweling over the rice, cover again, and let stand until cool.
- Adjust the seasoning with black pepper and salt and drizzle with the remaining tablespoon olive oil.
- Note: This is delicious served at room temperature garnished with black olives and feta cheese or yogurt.
Nutrition Facts : Calories 284.7, Fat 14.7, SaturatedFat 2.1, Sodium 192.9, Carbohydrate 33.5, Fiber 6.7, Sugar 4.1, Protein 9.2
GREEK-STYLE RICE WITH SPINACH, FETA, AND BLACK OLIVES
Provided by Paula Wolfert
Categories Olive Rice Side Vegetarian Feta Spinach Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4 as a side dish or supper with crusty bread
Number Of Ingredients 11
Steps:
- Wash the spinach and tender stems until the water runs clean; drain. If leaves are large and crinkly, sprinkle lightly with salt and mix well. Let stand in a colander 15 minutes; rinse and squeeze out excess moisture. Shred the spinach to make about 3 cups.
- Heat 3 tablespoons of the olive oil in a 10-inch straight-sided skillet. Add the scallions, onions, a pinch of salt, and 1/4 cup water and cook, covered, over medium-low heat for 10 minutes. When the water evaporates, slowly let the onions turn golden, stirring occasionally. Add 1 cup water, the reduced tomato purée, and rice. Cover and cook for 10 minutes.
- Spread the spinach and dill over the rice, cover, and cook 10 minutes longer. Remove from heat, mix, then place a double thickness of paper toweling over the rice, cover again, and let stand until cool. Adjust the seasoning with black pepper and salt and drizzle with the remaining tablespoon olive oil. Serve at room temperature garnished with black olives and feta cheese or yogurt.
RICE WITH SPINACH AND FETA CHEESE
Categories Rice Tomato Side Sauté High Fiber Dinner Feta Spinach Simmer Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Serves 4 to 6
Number Of Ingredients 9
Steps:
- Heat oil in heavy large pot over medium-high heat. Add onion and garlic and sauté until onion is tender, about 6 minutes. Add rice and stir until rice is translucent, about 2 minutes. Add broth and wine and bring to boil. Reduce heat to low; cover and cook until rice is almost tender, about 15 minutes. Mix in spinach. Cover and cook until rice and spinach are tender and all liquid is absorbed, about 8 minutes longer. Mix in tomatoes and cheese. Season with salt and pepper and serve.
GREEK PIZZA WITH SPINACH, FETA AND OLIVES
Sun dried tomatoes, spinach, and Kalamata olives boldly flavor this easy pizza.
Provided by USA WEEKEND Pam Anderson
Categories World Cuisine Recipes European Greek
Time 42m
Yield 6
Number Of Ingredients 10
Steps:
- Adjust oven rack to lowest position, and heat oven to 450 degrees. Mix mayonnaise, garlic and 1/2 cup feta in a small bowl. Place pizza crust on a cookie sheet; spread mayonnaise mixture over pizza, then top with tomatoes, olives and oregano. Bake until heated through and crisp, about 10 minutes.
- Toss spinach and onion with the 1 Tb. sun-dried tomato oil. Top hot pizza with spinach mixture and remaining 1/2 cup feta cheese. Return to oven and bake until cheese melts, about 2 minutes longer. Cut into 6 slices and serve.
Nutrition Facts : Calories 461.2 calories, Carbohydrate 39.3 g, Cholesterol 35.9 mg, Fat 29 g, Fiber 2.4 g, Protein 14.1 g, SaturatedFat 7.9 g, Sodium 894.4 mg, Sugar 2.9 g
GREEK RICE
Make and share this Greek Rice recipe from Food.com.
Provided by RedVinoGirl
Categories Long Grain Rice
Time 20m
Yield 6 , 6 serving(s)
Number Of Ingredients 12
Steps:
- Bring water to a boil, add rice, garlic, and artichokes, cook covered for 5 minutes.
- Add rest of ingredients, let sit, covered, for 5-7 minutes, to heat everything through.
- Notes: make sure not to leave the top off the pot for too long while adding ingredients. The mixture needs its steam to "cook" the rice.
Nutrition Facts : Calories 105.5, Fat 2.6, SaturatedFat 1.4, Cholesterol 7.4, Sodium 151.8, Carbohydrate 17.9, Fiber 2.8, Sugar 0.9, Protein 3.4
GREEK SPINACH RICE (SPANAKORIZO)
With tons of fresh herb flavor, this Greek spinach rice is a simple dish with complex flavors. Serve as a side dish with grilled chicken, lamb, or stew, or by itself as a vegetarian main course. The fresh squeeze of lemon juice and feta crumble are critical to the taste - don't leave them out!
Provided by Chef John
Categories Rice Side Dishes
Time 55m
Yield 6
Number Of Ingredients 16
Steps:
- Heat oil in a saucepan over medium-high heat. Add rice and stir until every grain is coated in oil and you hear it start to sizzle. Stir in 2 teaspoons salt, pepper, cayenne, and green onions and cook for about 1 minute.
- Add dill, mint, spinach, and 2 3/4 cups water. Mix until thoroughly combined and bring to a simmer.
- Cover, reduce heat to medium-low, and cook until rice is tender, about 25 minutes. If rice is not quite ready at 25 minutes, add a splash of water, cover, and continue to cook until it is ready.
- Uncover and stir well. Cover again and let sit for 5 minutes. Taste and adjust salt if necessary.
- Divide rice mixture evenly into six bowls. Squeeze ½ lemon over each serving, then top with feta cheese, pickled onions, chili flakes, and a drizzle of olive oil.
Nutrition Facts : Calories 357.7 calories, Carbohydrate 51.1 g, Cholesterol 16.7 mg, Fat 14.8 g, Fiber 6.3 g, Protein 10.1 g, SaturatedFat 4.3 g, Sodium 917.6 mg
SLOW COOKER GREEK RICE WITH RED BELL PEPPER, FETA, AND KALAMATA
Make and share this Slow Cooker Greek Rice With Red Bell Pepper, Feta, and Kalamata recipe from Food.com.
Provided by Denver cooks
Categories < 4 Hours
Time 2h10m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Heat the olive oil in a large heavy frying pan, add the rice and saute until the rice is nicely browned (watch it carefully.) Put the browned rice into the slow cooker.
- Add the onions to the fry pan and cook until they start to brown, about 4-5 minutes. Then add the garlic, Greek seasoning, and dried oregano and cook a couple minutes more. Add the stock and scrape the pan to remove any browned bits; then add the onion/stock mixture to the slow cooker with the rice. Cook on high for 1 1/2 hours.
- While the rice cooks finely chop the red bell peppers, and after 1 1/2 hours (or when the rice is fairly softened, but not completely done) add the bell peppers and cook 15 minutes more. While rice and peppers cook, crumble the Feta and slice the olives, then add the the slow cooker and cook another 15 minutes.
- Chop the parsley and squeeze the lemon juice. Check to be sure the rice is as cooked as you'd like it, then stir in the chopped parsley and lemon juice and serve hot.
Nutrition Facts : Calories 495, Fat 28.3, SaturatedFat 9.1, Cholesterol 115.9, Sodium 431.3, Carbohydrate 28.2, Fiber 2, Sugar 2.5, Protein 30.1
RICE WITH SPINACH - GREEK
This looks yummy, and soon I'll have a garden full of spinach to use!! So, until the spinach grows a bit more, I won't be able to try it...It comes from "The Best Recipes in the World" by Mark Bittman.
Provided by Mrs Goodall
Categories Spinach
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Put 2 tablespoons of the oil in a medium saucepan with a lid over medium heat. A minute later, add the rice along with some salt and pepper and cook, stirring, for about a minute. Add the stock, reduce the heat to low, and cover. Cook for about 15 minutes, or until the rice is done.
- Meanwhile, put the remaining oil in a deep skillet over medium-high heat. A minute later, add the spinach and some salt and pepper and cook, stirring occasionally, until it wilts. Continue to cook until most of the liquid is gone; stir in the nutmeg and the lemon.
- Toss the cooked rice with the butter and put on a platter.
- Stir the cheese into the spinach, them immediately put on top of the rice and serve.
Nutrition Facts : Calories 450, Fat 25.1, SaturatedFat 8.8, Cholesterol 34.6, Sodium 481.1, Carbohydrate 45.9, Fiber 3.1, Sugar 3, Protein 11.6
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