Feta cheese, tomatoes, onion, and spinach add color and flavor to rice cooked in chicken broth and wine.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Ingredients:
- 3 Tablespoons olive oil
- 1 large onion, chopped finely
- 2 large garlic cloves, minced
- 1-1/4 cups uncooked long-grain rice
- 2 cups chicken broth
- 1/4 cup dry white wine
- 1-1/2 (10-ounce) packages fresh baby spinach leaves (remove any large stems), very coarsely chopped
- 2 medium tomatoes, seeded and chopped
- 1 cup crumbled feta cheese (or bleu cheese)
- Salt and fresh-ground black pepper, to taste
Preparation:
In a nonreactive large heavy saucepan, heat the olive oil over medium heat. Add the onions and garlic and cook, stirring, about 5 minutes or until soft. Add the rice and stir about 2 minutes or until the rice is translucent.
Carefully add the chicken broth and wine. Stir to mix well and bring to a boil. Reduce the heat to low, cover and cook about 15 minutes or until the rice is almost tender.
Stir in the spinach, cover and cook another 8 minutes, or until all the liquid has been absorbed. Mix in the tomatoes and Feta cheese and season with salt and pepper. Serve immediately.
Yield: 6 servings
Per serving: 331 calories, 36 percent calories from fat, 11 grams protein, 42 grams carbohydrates, 3 grams total fiber, 13 grams total fat, 22 mg cholesterol, 600 mg sodium.
Recipe Source: Bon Appetit (John Wiley)
Reprinted with permission.
Carefully add the chicken broth and wine. Stir to mix well and bring to a boil. Reduce the heat to low, cover and cook about 15 minutes or until the rice is almost tender.
Stir in the spinach, cover and cook another 8 minutes, or until all the liquid has been absorbed. Mix in the tomatoes and Feta cheese and season with salt and pepper. Serve immediately.
Yield: 6 servings
Per serving: 331 calories, 36 percent calories from fat, 11 grams protein, 42 grams carbohydrates, 3 grams total fiber, 13 grams total fat, 22 mg cholesterol, 600 mg sodium.
Recipe Source: Bon Appetit (John Wiley)
Reprinted with permission.
