Brown Rice With Feta Cheese Recipes

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.

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.

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.

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.

Steps:

• Pomegranate relish:
• Place a rack in upper third of oven; preheat to 350°F. Toast walnuts on a rimmed baking sheet, tossing once, until golden brown, 5-8 minutes. Let cool, then coarsely chop. Increase oven temperature to 450°F.
• Toss walnuts, pomegranate seeds, olives, oil, mint, parsley, pomegranate molasses, and garlic in a medium bowl to combine. Season with salt and pepper.
• Rice and assembly:
• Combine rice, butter, and salt in a 13x9" baking dish, then pour in a scant 3 1/2 cups water; top with mint sprigs. Cover tightly with foil and bake until rice is tender and water is absorbed, 30-35 minutes. Remove from oven; pluck out mint. Fluff rice with a fork.
• Heat broiler. Arrange feta over rice. Broil until rice around edges of pan is browned and crisp and feta is starting to brown, 8-10 minutes. Spoon pomegranate relish over.

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.

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.