Best Kittencals Greek Lemony Rice With Feta Recipes

Kittencal's Greek Lemony Rice With Feta image

Provided by Kittencalrecipezazz

Categories Rice

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

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)

Steps:

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.

Greek Rice - Rice With Spinach and Feta image

Provided by Julesong

Time 40m

Yield 4 serving(s)

Number Of Ingredients 14

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

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