Spinach Feta Rice Pilaf Sliced Steak With Oregano Sauce And Broiled Tomatoes With Parsley Recipes

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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



Rice with Spinach and Feta Cheese image

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.

1/4 cup olive oil
1 large onion, chopped
2 large garlic cloves, minced
1 1/4 cups long-grain white rice
2 cups canned beef broth or low-salt chicken broth
1/2 cup dry white wine
2 10-ounce packages fresh spinach leaves
1 cup chopped seeded tomatoes
1 cup crumbled feta cheese

SARAH'S FETA RICE PILAF

Rice and orzo pasta merge with the flavors of onion and garlic to create this versatile side dish. Bulgarian feta gives the dish a decadent creaminess while spinach adds beautiful color. You can get Bulgarian feta cheese at most international grocery stores. Bulgarian feta is creamier than the Greek version which tends to be very dry.

Provided by jmerar

Categories     Side Dish     Rice Side Dish Recipes     Pilaf

Time 40m

Yield 4

Number Of Ingredients 8



Sarah's Feta Rice Pilaf image

Steps:

  • Melt butter in a skillet over medium-low heat; cook and stir oro in the melted butter until golden brown, 3 to 5 minutes. Stir onion into orzo and cook until translucent, 5 to 10 minutes. Cook and stir garlic into orzo-onion mixture until fragrant, about 1 minute.
  • Mix rice and chicken broth into orzo-onion mixture; bring to a boil. Reduce heat to medium-low, cover skillet, and simmer until rice is tender and liquid is absorbed, 20 to 25 minutes. Remove from heat and stir in spinach and feta. Cover and let stand until spinach is wilted and feta is melted, about 5 minutes. Fluff with a fork.

Nutrition Facts : Calories 295.2 calories, Carbohydrate 41 g, Cholesterol 34.5 mg, Fat 10.6 g, Fiber 1.6 g, Protein 8.8 g, SaturatedFat 6.6 g, Sodium 739.5 mg, Sugar 3.2 g

2 tablespoons butter
½ cup orzo pasta
½ cup diced onion
2 cloves garlic, minced
½ cup white rice
2 cups chicken broth
1 cup chopped spinach
½ cup chopped Bulgarian feta cheese

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



Greek Rice - Rice With Spinach and Feta image

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

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

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