Ingredients
1 Tablspoon. Riceland Rice Bran Oil, butter or margarine
1 cup chopped onion
2 teaspoons minced fresh garlic
1 can (14.5-ounce) chicken broth
1/4 cup water
1 cup uncooked Riceland Extra Long Grain Rice
1 can (4-ounce) sliced mushrooms, drained
1/2 teaspoons dried oregano leaves
1/4 teaspoons black pepper
1 pkg. (10-ounce) frozen chopped spinach, thawed and squeezed dry*
1 Tablespoon Riceland Rice Bran Oil, butter or margarine
Juice of one lemon
3/4 cup (4-ounce) crumbled feta cheese
*Substitute a bag of fresh spinach or spinach/baby bok choy blend.
Preparation
1. In medium saucepan, heat oil or melt butter. Add onion and garlic.
2. Cook and stir over medium heat 2-3 minutes or until onion is just tender.
3. Stir in broth, water, rice, mushrooms, oregano and pepper. Bring to a rolling boil and reduce heat to simmer (low boil).
4. Cover with tight-fitting lid and simmer 15 minutes.
5. Remove from heat and let stand covered 5 minutes.
6. Heat spinach and oil or butter in large skillet for 3 minutes.
7. Add lemon juice. Stir in feta cheese and cooked rice.
From our "Rice Sensations" cookbook