SPINACH FETA RICE COMBO

Spinach Feta Rice Combo image

Provided by Wendy Rusch

Number Of Ingredients 20

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WILD RICE
1/2 c wild rice
2 c water or chicken broth or a combination
WHITE RICE
1 c white rice
2 c water or chicken broth or a combination
1/4 tsp sea salt
THE DISH
1 Tbsp olive oil
1 small onion, chopped
4 oz mushrooms, rough chopped (about 1 cup)
1 Tbsp butter
2 clove garlic, minced
1/2 tsp oregano, dried
1 Tbsp lemon juice
6 c fresh *spinach, chopped or about 1 c frozen
1/2 tsp sea salt or to taste
1/2 tsp fresh ground black pepper or to taste
4 oz feta cheese, crumbled
1/4 c roasted salted almonds, chopped, optional

Steps:

1. Prepare your rice: Wild Rice: In a one quart saucepan, add washed wild rice and water, I like to use half water half broth. Bring to a boil, cover and simmer 45 to 55 minutes or until rice pops open, drain and set aside. White Rice: In a 2 quart saucepan, add rice, water and salt. I like to use half water half chicken broth again. (If using all water, add 1/2 tsp salt instead of a 1/4 tsp.) Bring to a boil, cover and simmer 15 minutes. Fluff with fork and set aside.
2. In a large skillet over medium high heat add olive oil, when hot add onions and mushrooms, stir and cook until onions are tender, add butter. When butter is melted add garlic, oregano and lemon juice. Cook 1 minute add *spinach. When spinach has wilted (if using fresh) or when heated through (if using frozen) add salt and pepper, white and wild rice, half the feta and stir well. When serving sprinkle remaining feta and almonds, if desired, over top of dish.
3. *If using frozen spinach, rinse and drain well.