Spinach Feta Rice Recipe

I found this in the community area for the Blood Type Diet's main site, http://www.dadamo.com.  It's fairly simple and takes approximately 20 minutes to make.


I was going to make turkey sausage stuffed bell peppers for dinner and the turkey sausage was the same recipe as the wonderful sausage links I'd made before.  So, I wanted something lighter for the side dish.  The rice fit the bill.  Filling, creamy, it's a definite hit in the house...definitely making it again!  Thanks to Sue Phalen for posting it!

So yummy, we ate most of it!

INGREDIENTS:

• 1 cup uncooked long-grain rice
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1/2 teaspoon dried oregano leaves, crushed
• 1 cup sliced portobello mushrooms (about 4 oz, or 4 big ones)
• 4 ounces feta cheese, crumbled
• 1 cup chicken broth [or vegetable broth]
• 1 cup water
• 1 Tablespoon lemon juice
• 1/2 teaspoon sea salt
• 1 package chopped frozen spinach, cooked then drained and pressed until most of water is gone. May use 6 cups shredded fresh spinach leaves instead.

HOW TO MAKE IT:

1. Combine rice, broth, and water in medium saucepan.
2. Bring water to boil.
3. Add rice, stir once.
4. Reduce heat to low; cover and simmer 15-20 minutes (according to your package instructions) or until rice is tender and liquid is absorbed.
5. Cook and stir onion, mushrooms, and garlic in large skillet coated with nonstick cooking spray until onion is tender.
6. Add cooked spinach, oregano leaves, salt, and lemon juice so that it, too, is warm.
7. Add entire mixture to rice (or vice versa).
8. Add feta cheese, stir well and it's ready to serve.