Spinach Feta Rice

Serving size:
 4 Servings

Ingredients

    • 2 clv
    • garlic (minced)
    • 1 c
    • water
    • 1 T
    • olive oil
    • 4 oz
    • mushrooms (sliced)
    • 1
    • onion (medium, chopped)
    • 1 T
    • lemon juice
    • 1 c
    • vegetable broth (or chicken broth)
    • 1⁄2 t
    • black pepper
    • 1 c
    • basmati rice (or brown rice, uncooked)
    • 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)
Prep
30 minutes
Ready in
30 minutes

Description

A tasty meatless entree or versatile side dish for grilled meat, fish or poultry.

Recipe adapted from the Produce for Better Health Foundation

Instructions

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.

Notes

Serve with hummus, pita and a salad for an easy Mediterranean-style meal.

Course: 

Special Diets: