October 06, 2016
Side Dishes, Dairy, Cheese,
Feta, Rice, White Rice, Greek, 5-Minute Prep, Budget-Friendly, Easy/Beginner Cooking, Make-Ahead, One-Bowl Does it!, Quick Meals, Small Batch Cooking, Entertaining, Sunday Dinner, Weeknight Meals, Stove Top, Gluten-Free, No Eggs, Herbs more
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"Super easy, but absolutely delicious. Great to serve with grilled pork, lamb, chicken; or, my favorite - my Indian Inspired Swordfish Steaks (see recipe #24994). It's just a really nice spin on the classic white rice."
Base ... Add the olive oil to a pot; and, bring to medium high heat. Add the shallots; and cook 2 minutes, just until they start to soften. Then, add the rice; and stir until everything is mixed through. Cook just a minute to toast the rice.
Rice ... Add the liquid, I use broth; but, water can also be used. And, cook the rice according to package directions. The amount is usually 2/1 water or broth/rice. But, I usually add a bit more (about 1/4 cup) liquid for a more 'fluffy' rice; that is up to you. Also, I add a bay leave to the rice as well; I use fresh, but a dry bay leaf works just fine. Note: This can be done on the stove top or in a rice cooker.
Finish ... Once the rice is done - remove from the heat or rice cooker, fluff using a fork; then, remove the bay leaf, add the Feta cheese, fresh herbs; and season with salt and pepper. Remember, Feta is salty; so, go easy with the salt. Toss to combine all the ingredients.
Serve and ENJOY! ... It's super easy, but, something a bit different.
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