Herbed Rice With Tomatoes And Feta Recipes

HERBED RICE WITH TOMATOES AND FETA

Steps:

• Cook rice according to package directions. Transfer to a large bowl and let cool slightly, about 10 minutes. Stir in tomatoes, feta, and Herbed Olive Oil and let sit at least 10 minutes to allow flavors to meld before serving.

BRAISED CHICKEN WITH TOMATOES, CUMIN AND FETA

Steps:

• Pat the chicken dry, trim away excess fat, then season well all over with salt, pepper and 2 teaspoons cumin.
• Heat the oil in a large Dutch oven or heavy 12-inch skillet over medium until shimmering. Add the chicken thighs, skin-side down. (It's OK if they are a little snug; they will shrink as they cook.) Cook without moving until the skin is crispy and easily releases from the pan, about 8 to 10 minutes. Use tongs to turn over and cook until the bottom is lightly browned, 3 to 4 minutes more, then transfer to a plate.
• Add the onions to the rendered chicken fat in the skillet, season with salt and cook, stirring occasionally, until they start to soften, 4 to 5 minutes. Stir in the remaining 1 tablespoon cumin and the garlic, and cook until fragrant, about 30 seconds. Stir in the harissa and let cook for about 1 minute. Add the crushed tomatoes, and season with salt. Bring the mixture to a boil over high, then adjust the temperature to maintain an active simmer. Cook until it becomes a deeper red color, about 5 minutes more.
• Add any juices that collected on the plate, stir to mix, then nestle in the chicken thighs, skin-side up, so that the skin is above the sauce. Adjust the heat to maintain a simmer, then partly cover and cook until the chicken is tender and cooked through, 15 to 18 minutes. (If you'd like crispier skin, pop the chicken under the broiler for a minute or two.)
• Garnish with the feta and cilantro and serve with bread or herbed rice.

BAKED FETA WITH BURST TOMATOES & CHILLI HONEY

Steps:

• Heat the oven to 180C/160C fan/gas 4. Put the feta in the centre of a baking dish, about 25cm x 20cm, and scatter the cherry tomatoes and red onion around the cheese.
• In a jug, whisk the olive oil with the garlic, chopped herbs, honey and some seasoning, then drizzle over the tomatoes and feta. Bake for 35-40 mins until the tomatoes have burst, and the feta is soft and lightly golden. Drizzle with a little extra chilli fusion honey and olive oil to serve, alongside some crusty bread and a green salad.

HERB-ROASTED EGGPLANT WITH TOMATOES AND FETA

Steps:

• Preheat oven to 450°F. Place eggplant and tomatoes on rimmed baking sheet; toss with oil and vinegar. Sprinkle with 2 tablespoons oregano, salt, and pepper. Roast until eggplant is tender and golden brown, stirring occasionally, about 40 minutes. Transfer eggplant and tomatoes to platter. Sprinkle with feta and 2 teaspoons oregano and serve.

RICE SALAD WITH TOMATOES, CUCUMBERS, AND FETA

Steps:

• Heat a medium saucepan over medium-high. Swirl in 2 tablespoons oil. Add onion, garlic, and 1 teaspoon salt; cook, stirring occasionally, until fragrant and translucent, 3 to 4 minutes. Transfer mixture to a large bowl. Return saucepan to medium-high heat with 1 tablespoon oil and rice. Cook, stirring occasionally, until nutty and golden in places, 2 to 3 minutes. Add 2 1/4 cups water; bring to a boil. Stir once, reduce heat to low, and cover. Cook until rice is tender and water has been absorbed, 35 to 40 minutes. Remove from heat; let stand, covered, 5 minutes.
• Transfer rice to bowl with onion mixture; let cool about 20 minutes. Stir in tomatoes, cucumbers, vinegar, and remaining 1/4 cup oil. Season with salt and pepper. Fold in cheese, parsley, and mint; serve.

VEGETABLE FETA RICE

Steps:

• Place rice and water in a medium-size pot. Bring water to a boil, when boiled reduce heat to a simmer, cover pot and let rice cook until tender.
• In a large mixing bowl, combine red onion, celery, and cucumber. Crumble the feta into the bowl. Cover the vegetable mixture with cooked rice, cover and let sit for 5 minutes.
• Toss vegetable and feta with oil and vinegar, and serve.