Lemony Chicken And Rice With Spinach And Feta Food

LEMONY CHICKEN AND RICE WITH SPINACH AND FETA

Steps:

• Microwave onion, oil, garlic, and oregano in bowl, stirring occasionally, until onion is softened, about 5 minutes; transfer to slow cooker.
• Stir in rice.
• Season chicken with salt and pepper and nestle into slow cooker.
• Cover and cook until chicken is tender, 4-5 hours on LOW.
• Transfer chicken to cutting board, let cool slightly, then shred into bite-size pieces.
• Gently stir shredded chicken, spinach, 1 cup feta, and half-and-half into slow cooker and let sit until spinach is wilted and casserole is heated through, about 5 minutes.
• Stir in lemon zest and juice and season with salt and pepper to taste.
• Sprinkle with remaining ½ cup feta.
• Serve.

GREEK RICE - RICE WITH SPINACH AND FETA

Steps:

• Over medium heat in a saucepan, combine the rice, broth, and water, and bring to a boil.
• Cover, reduce the heat to medium low, and let simmer for 15 to 18 minutes or until the rice has absorbed the liquid; transfer to a serving bowl and keep warm.
• In a skillet over medium heat, melt the olive oil and butter together, then add the onion, mushrooms, and garlic for 5 to 7 minutes, then stir in the lemon juice and oregano.
• Add the spinach and pepper, then sprinkle with the sherry and toss until the spinach is slightly wilted; remove from heat.
• Add the crumbled feta and toss until the cheese begins to melt.
• Add to the cooked rice, toss well, and serve immediately.

SPINACH AND RICE WITH LEMON

Steps:

• Heat butter in a 1- to 2-quart heavy saucepan over moderately low heat until foam subsides, then cook shallots, stirring occasionally, until beginning to turn golden, about 2 minutes. Add rice and cook, stirring constantly, until grains turn opaque, about 2 minutes. Reduce heat to low, then stir in broth and cook, covered, until liquid is absorbed and rice is just tender, about 15 minutes. Remove from heat and let stand, covered, until ready to use.
• While rice is cooking, heat oil in a 6- to 8-quart heavy pot over moderate heat until hot but not smoking, then cook garlic, stirring constantly, until it begins to turn golden, about 1 minute. Add all of spinach, salt, and pepper and cook, turning and stirring with tongs, until wilted and tender, about 3 minutes. Stir in 2 teaspoons lemon juice, then add rice and stir until just combined. Season with salt and pepper, then add up to 1 tablespoon lemon juice (to taste).

STUFFED LEMON FETA CHICKEN BREASTS WITH TOMATOES AND SPINACH

Steps:

• Pound chicken breasts thin.
• Combine feta cheese, lemon juice and oregano and spread over chicken.
• Fold chicken to enclose filling and secure with a toothpick.
• Heat oil in a skillet until hot.
• Add chicken and cook until golden brown.
• Mix together chicken broth, tomato and spinach and add to skillet.
• Heat to boiling, reduce heat, cover and simmer for 8 to 10 minutes.

RICE WITH SPINACH AND FETA CHEESE

Steps:

• Heat oil in heavy large pot over medium-high heat. Add onion and garlic and sauté until onion is tender, about 6 minutes. Add rice and stir until rice is translucent, about 2 minutes. Add broth and wine and bring to boil. Reduce heat to low; cover and cook until rice is almost tender, about 15 minutes. Mix in spinach. Cover and cook until rice and spinach are tender and all liquid is absorbed, about 8 minutes longer. Mix in tomatoes and cheese. Season with salt and pepper and serve.

KITTENCAL'S GREEK LEMONY RICE WITH FETA

Steps:

• In a saucepan heat olive oil over medium-high heat.
• Add in onion, oregano, chopped garlic and black pepper; cook stirring constantly for about 3 minutes.
• Add in the rice and stir using a wooden spoon for 3 minutes.
• Slowly add in the broth and lemon juice; bring to a boil.
• Reduce heat cover and simmer until the rice is tender (about 20 minutes).
• Remove from heat and stir in the feta cheese (and kalamata olives if using).
• Season with salt and more black pepper if desired.
• Transfer to plate and drizzle the top with more lemon juice if desired.