Vegetable Brown Rice With Feta Cheese Recipes

BROWN RICE WITH FETA CHEESE

Steps:

• In a deep saute pan, on medium heat, saute the onion and garlic in oil or butter for 2-3 minutes.
• Add in the rice, and continue cooking, stirring for 2 minutes, until coated with the olive oil.
• Add in the stock, stirring and scraping the sides of the pan about 35 minutes, or until the rice is cooked, might take longer.
• Season with salt and pepper.
• Remove from heat, cover with a lid; set aside to steam for 5-6 minutes.
• Uncover, and test for doneness.
• If liquid is not absorbed in the rice, and the rice is not tender, return to the stove for a few minutes.
• Then mix in the feta, green onions and the cooked mushrooms (if using); toss gently to mix.
• Serve immediately.
• Note: you may subsitute the vegetable stock for low-sodium chicken stock if desired.

VEGETABLE BROWN RICE WITH FETA CHEESE

Steps:

• In a large, deep skillet, heat 1/2 cup water to a simmer over medium-high heat.
• Add onion and cook until tender, about 5 minutes.
• Stir in peas and carrots and leafy greens.
• Cover and cook over medium heat until heated through, stirring occasionally, about 10 minutes.
• Spoon vegetables over warmed brown rice and garnish with feta cheese.

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.

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.

SHEET PAN VEGETABLE DINNER WITH FETA

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease 2 baking sheets with 2 tablespoons olive oil each.
• Distribute zucchini, carrots, red bell peppers, potatoes, cherry tomatoes, black olives, and green onions between the 2 baking sheets. Season with garlic, oregano, thyme, salt, and pepper. Place 1 rosemary sprig and 1 bay leaf on each baking sheet.
• Bake in the preheated oven until vegetables are lightly browned and easily pierced with a fork, 25 to 35 minutes. Remove from oven, distribute feta evenly between the 2 baking sheets, and return to oven. Bake until feta is slightly melted, 5 to 10 minutes.