A tasty meatless entree or versatile side dish for grilled meat, fish or poultry.
|1 T||olive oil|
|1 T||lemon juice|
|1⁄2 t||black pepper|
|1 c||basmati rice (or brown rice, uncooked)|
|1 c||vegetable broth (or chicken broth)|
|1||onion (medium, chopped)|
|4 oz||mushrooms (sliced)|
|2 clv||garlic (minced)|
|1⁄2 t||oregano (dried)|
|6 c||spinach (shredded)|
|4 oz||feta cheese (crumbled)|
|1⁄4 c||roasted red peppers (chopped)|
|2 T||pine nuts (toasted)|
Cook rice in water and broth until tender, about 15 minutes for basmati rice or 40 minutes for brown rice. Saute onion mushroom, garlic in olive oil until onion is tender, add lemon juice and oregano. Stir in hot cooked rice. Add spinach, feta cheese and red pepper and toss until spinach is wilted. Garnish with pine nuts and serve.
Serve with hummus, pita and a salad for an easy Mediterranean-style meal.