Rice And Feta Recipes

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.

GREEK RICE

Steps:

• In a skillet on medium heat, melt butter. Once bubbling, combine lemon zest and garlic. Stir to combine.
• Add precooked rice to skillet. Stir to combine. Turn burner off once rice is warm throughout.
• Stir in feta cheese, and parsley. Drizzle with lemon juice, and season with salt and pepper to taste. Serve and enjoy!

SARAH'S FETA RICE PILAF

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.

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.

KITTENCAL'S GREEK LEMONY RICE WITH FETA

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 AND SHRIMP BAKE WITH FETA CRUMB TOPPING

Steps:

• Place stock and bay leaf in a medium saucepan and bring to a boil.
• Add rice; return to a boil.
• Reduce heat, cover and simmer for 20 minutes or until rice is just tender.
• Add lemon juice, butter and 1/2 the oregano.
• Stir well and remove from heat, let cool to room temperature.
• Remove bay leaf.
• Heat oil in a large nonstick skillet over medium heat.
• Cook onion, garlic, hot-pepper flakes and the rest of the oregano , stirring, for 4 minutes or until softened.
• Add tomatoes and red pepper; cook for 3 minutes until softened.
• Stir in rice and spread in a greased 10-cup shallow casserole dish. If making ahead, cover and refrigerate.
• Preheat oven to 375°F.
• Bury shrimp in rice.
• Combine bread crumbs, feta and parsley in a bowl; spread over rice.
• Bake in oven for 25 to 30 minutes until shrimp are pink and topping is light golden.

COURGETTE RICE WITH FETA & OLIVES

Steps:

• Mix together the feta, olives, parsley and 2 tbsp of the olive oil.
• Heat remaining oil in a large, deep pan. Tip in onion, sizzle gently for 5 minutes until softened. Add courgettes, soften for a couple of minutes, then stir in rice.
• Pour in a ladleful of stock and stir until all the liquid has been absorbed. Add another ladle of stock and repeat until all the stock has been used, adding petit pois a couple of minutes before the last ladle. Simmer until rice is tender and juices creamy. Ladle into bowls, then scatter over feta and olive crumble.

FETA AND MINT RICE

Steps:

• Heat oil in heavy medium saucepan over medium heat. Add onion and sauté until translucent, about 5 minutes. Add rice and stir 1 minute. Add broth. Bring to boil. Reduce heat to low, cover and cook until broth is absorbed, about 20 minutes. Fluff rice with fork. Add feta and mint and mix in with fork. Season with salt and pepper.

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.

WILD RICE & FETA SALAD

Steps:

• Rinse the rice. Boil according to the pack instructions, adding the chickpeas for the final 4 mins. Drain and allow to cool a little, then mix through the cranberries and onion.
• Whisk together the garlic, olive oil, lemon juice and seasoning to make a dressing. Toss with the rice mixture, then pile onto a large serving plate. Crumble over the feta, then scatter with parsley. Serve warm or cold.