Directions
- Over medium heat, in a sauce pan, combine rice, stock and water and bring to a boil. Cover, reduce heat to low. Simmer 15-18 minutes until rice has absorbed the liquid. Set aside.
- In a skillet over medium heat, saute onion, mushrooms and garlic in olive oil for 5 minutes. Stir in lemon juice and oregano.
- Add spinach and black pepper, sprinkle with sherry, stir, and allow the spinach to wilt slightly.
- Add crumbled feta and toss, cheese will begin to melt.
- Add the cooked rice and toss until well blended. Serve.
Recipe by Beth Scanlon, CC, Food Fare Carterers, adapted from food.com
|