Rice With Spinach And Feta Cheese Recipes

SPINACH-FETA RICE PILAF, SLICED STEAK WITH OREGANO SAUCE, AND BROILED TOMATOES WITH PARSLEY

Steps:

• For the rice: Heat a drizzle of extra-virgin olive oil and 2 tablespoons butter over medium heat in a saucepot with tight fitting lid. To the melted butter, add the orzo and lightly toast. Add the onion and cook to soften, 5 minutes. Stir in the rice and 1 1/2 cups of stock and bring to a boil. Reduce heat, cover, and simmer for 15 minutes. Preheat the broiler.
• For the beef: Heat a cast iron griddle or a grill pan over medium-high heat. Coat flank steaks in extra-virgin olive oil and season liberally with salt and pepper. When the grill is very hot, cook the meat 10 to 12 minutes for medium-rare or 15 minutes for medium, turning occasionally. When the meat has been cooking for about 5 minutes, start the sauce in a small saucepot over medium heat. Add 2 tablespoons extra-virgin olive oil, garlic, shallot, chile pepper, and oregano. Stir 2 to 3 minutes, and then add the butter. When the butter melts, stir in the lemon juice and remove from heat.
• For the rice: Add the remaining splash of stock along with the spinach to a food processor and process to a fine chop. Stir the spinach into the rice and season with nutmeg, salt, and pepper. Cover, turn off the heat, and let stand 2 more minutes. Fluff the rice with fork and stir in the feta.
• For the tomatoes: Season halved tomatoes with salt and pepper and top with parsley. Drizzle the tomatoes liberally with extra-virgin olive oil and broil 3 to 4 minutes. Allow the meat to rest a bit then very thinly slice against the grain. Serve the sliced steak with a side of rice, a spoon of sauce over top, and a 2 tomato halves per person.;

SPINACH AND RICE (SPANAKORIZO)

Steps:

• Heat olive oil in a large skillet over medium-high heat. Saute onions in the oil until soft and translucent. Add spinach, and cook stirring for a few minutes, then pour in the tomato sauce and water. Bring to a boil, and season with parsley, dill, salt and pepper. Stir in rice, reduce heat to low, and simmer uncovered for 20 to 25 minutes, or until rice is tender. Add more water if necessary.

SPINACH RICE WITH FETA

Steps:

• Thaw the spinach by either letting it sit out at room temperature for an hour, or by microwaving for 1-2 minutes. Squeeze the excess moisture out of the spinach (it doesn't have to be extremely dry for this recipe, just make sure it's not pooling water).
• Add the minced garlic and butter to a medium sauce pot. Sauté the garlic in the butter over medium heat for 1-2 minutes.
• Add the spinach, rice, salt, lemon juice, and 2.5 cups water to the sauce pot. Stir briefly to combine.
• Place a lid on the pot, turn the heat up to medium-high, and allow the water to come up to a boil. Once it reaches a full boil, turn the heat down to low, and let the rice simmer for 15 minutes. After 15 minutes, turn the heat off and let the pot rest, without removing the lid, for an additional five minutes.
• Fluff the rice with a fork, gently folding the spinach back into the rice (it tends to float to the top during cooking). Finall, sprinkle the feta over top and fold to combine again. Serve hot!

GREEK RICE - RICE WITH SPINACH AND FETA

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.

RICE WITH SPINACH AND FETA CHEESE

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.

BROWN RICE WITH SPINACH AND FETA CHEESE

Steps:

• In a large saucepan, heat the oil over medium heat.
• Add the onion and sautee for about 5 minutes or until just golden.
• Stir in the rice and water.
• Bring to a boil.
• Cover and reduce the heat to a simmer.
• Simmer, covered for about 45 minutes, or until all the water is absorbed.
• Remove from the heat.
• Preheat oven to 350°F Oil a 8x8 baking dish (ceramic or glass would probably be best).
• Stir in the spinach, feta and olives into the rice.
• Stir in the eggs.
• Pour into the prepared baking dish.
• Bake, uncovered for 25-30 minutes, or until a knife incerted into the center comes out clean.
• Let stand for 5 minutes before serving.

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.

GREEK-STYLE RICE WITH SPINACH, FETA, AND BLACK OLIVES

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 LEMON AND SPINACH

Steps:

• In a skillet, saute the onion, mushrooms and garlic in oil until tender. Stir in the rice, spinach, lemon juice, salt, dill and pepper. Reserve 1 tablespoon cheese. Stir remaining into skillet; mix well., Transfer to an 8-in. square baking dish coated with cooking spray. Sprinkle with reserved cheese. Cover and bake at 350° for 25 minutes. Uncover; bake 5-10 minutes longer or until heated through and cheese is melted.