Feta and mint rice
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Olive oil |
| ½ | small | Onion;, chopped |
| 1 | cup | Long-grain rice |
| 1 | can | (14 oz) chicken broth |
| ½ | cup | Feta cheese; crumbled |
| 3 | tablespoons | Fresh mint; minced |
| Salt and freshly ground pepper | ||
Directions
Heat oil in heavy medium saucepan over medium heat. Add onion and sau- t6 until translucent, about 5 minutes. Add rice and stir I minute. Add broth.
Bring to boil. Reduce heat to low, cover and cook until broth is absorbed, about 20 minutes. Fluff rice with fork. Add feta and mint and mix in with fork. Sea- son with salt and pepper.
Per serving: 488 Calories; 21g Fat (39% calories from fat); 11g Protein; 63g Carbohydrate; 27mg Cholesterol; 1278mg Sodium NOTES : 2 servings; can be doubled or tripled Recipe by: Bon Apetit, June 1990, p.130 (Weekend Cook) Posted to MC-Recipe Digest V1 #1002 by Pisceanmom <Pisceanmom@...> on Jan 11, 1998
Related recipes
- Couscous with feta, green onion, and mint
- Feta & mint bulgur salad
- Feta and greens
- Feta and mint bulgur salad
- Feta cheese
- Feta grain salad
- Mediterranean fried rice
- Mint rice custard
- Minted basmati rice pilaf
- Minted pilaf
- Minted rice
- Minted rice casserole
- Minted rice salad
- Minted rice with peas
- Minted saffron rice with currants and pine nuts
- Rice with potatoes, cilantro and mint
- Rice with potatoes~ cilantro & mint
- Rice with roasted red peppers, black olives and feta
- Risotto with mint
- Spinach feta rice and ham