Best Greek Style Brown Rice Casserole Recipes

BROWN RICE WITH SPINACH AND FETA CHEESE

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.

GREEK RICE CASSEROLE W/FETA AND ARTICHOKES

Steps:

• Preheat oven to 375°F.
• Heat oil in a large nonstick skillet.
• Add garlic and sauté for 2 minutes.
• Add drained tomatoes, basil, oregano, chili flakes and salt; bring to a simmer.
• Cook for 10 minutes, stirring frequently and breaking up the tomatoes as they cook.
• In a medium bowl, toss artichoke quarters, rice and feta together.
• Pour into a medium oiled casserole dish When tomato sauce is ready, pour over the rice mixture, shaking the dish so the tomato sauce settles.
• Cover and bake for 20 minutes.
• Uncover and bake an additional 20 minutes.
• Serve immediately.

GREEK-STYLE LAMB WITH RICE

Steps:

• In a large, nonstick skillet, brown the ground lamb with onion and garlic.
• When lamb is no longer pink, tip pan and with spoon remove any accumulated fat.
• Stir in tomato puree, water, cinnamon and oregano.
• Sprinkle with pepper; bring just to a boil, then reduce heat and simmer about 10-15 minutes.
• Add more water if it seems too thick.
• To serve, mound rice on serving plates and top with lamb mixture.
• To freeze: Combine lamb and rice and put into freezer container.

GREEK CHICKEN & RICE

Steps:

• Sprinkle chicken with garlic powder and pepper. In a large skillet, heat oil over medium heat. Add chicken; cook and stir until no longer pink, 8-10 minutes. Stir in artichokes, roasted peppers, tomatoes and olives. Cook and stir until heated through, 3-5 minutes., Meanwhile, prepare rice according to package directions. Serve with chicken. Sprinkle with parsley.

GREEK RICE AND SHRIMP BAKE WITH FETA CRUMB TOPPING

Steps:

• Place stock and bay leaf in a medium saucepan and bring to a boil.
• Add rice; return to a boil.
• Reduce heat, cover and simmer for 20 minutes or until rice is just tender.
• Add lemon juice, butter and 1/2 the oregano.
• Stir well and remove from heat, let cool to room temperature.
• Remove bay leaf.
• Heat oil in a large nonstick skillet over medium heat.
• Cook onion, garlic, hot-pepper flakes and the rest of the oregano , stirring, for 4 minutes or until softened.
• Add tomatoes and red pepper; cook for 3 minutes until softened.
• Stir in rice and spread in a greased 10-cup shallow casserole dish. If making ahead, cover and refrigerate.
• Preheat oven to 375°F.
• Bury shrimp in rice.
• Combine bread crumbs, feta and parsley in a bowl; spread over rice.
• Bake in oven for 25 to 30 minutes until shrimp are pink and topping is light golden.

BROWN RICE VEGETABLE CASSEROLE

Steps:

• In a greased 3-qt. baking dish, combine the broth, rice, 1 cup onion, soy sauce, butter and thyme. Cover and bake at 350° for 65-70 minutes or until rice is tender., Meanwhile, in a large skillet, saute the cauliflower, broccoli, peppers, garlic and remaining onion in oil until crisp-tender; spoon over rice mixture. , Cover and bake for 10 minutes. Uncover and sprinkle with cashews and cheese if desired. Bake 5-7 minutes longer or until cheese is melted.

GREEK-STYLE BROWN RICE CASSEROLE

Steps:

• Preheat the oven to 350°F. Lightly spray an 11 x 7 x 1 1/2-inch glass baking dish and a medium saucepan with cooking spray.
• Prepare the rice using the package directions, omitting the salt and margarine.
• Meanwhile, in the prepared medium saucepan, cook the onion and garlic over medium-high heat for about 3 minutes, or until the onion is soft, stirring frequently.
• Stir in the remaining ingredients except the feta. Cook, covered, until the mixture comes to a boil, about 2 minutes. Reduce the heat to low and cook, covered, for 5 minutes.
• Spread the rice in the baking dish. Spread the spinach mixture over the rice.
• Bake, covered, for 30 minutes, or until heated through. Sprinkle with the feta. Bake, uncovered, for 5 minutes, or until the cheese is warm.
• Time-Saver
• The night before you will be making this casserole, place the package of frozen spinach on a plate and refrigerate it. It will be thawed and ready to drain the next day.
• Cook's Tip
• No-salt-added diced tomatoes may be a little more difficult to find than no-salt-added whole tomatoes. If so, purchase the whole ones and pour them into a small bowl. Using kitchen shears, snip the tomatoes into bite-size pieces, then use them, and any collected liquid, as you would diced tomatoes. Alternatively, wait until the whole tomatoes are softened from cooking, then break them into small pieces with the stirring spoon.
• nutrition information
• (Per Serving)
• Calories: 268
• Total Fat: 2.0g
• Saturated: 0.5g
• Trans: 0.0g
• Polyunsaturated: 0.5g
• Monounsaturated: 0.5g
• Cholesterol: 3mg
• Sodium: 431mg
• Carbohydrates: 45g
• Fiber: 10g
• Sugars: 8g
• Protein: 21g
• Dietary Exchanges
• 2 Starch
• 3 Vegetable
• 1 1/2 Very Lean Meat