The gift of good taste.

Greek Rice with Mushroom Spinach and Feta

Yield: 4 serving

Greek Rice with Mushroom Spinach and Feta

1 c. long grain rice, uncooked
1 ½ c. low sodium vegetable stock
½ c. water
3 tbsp. Olio Black Truffle Olive Oil
1 tbsp. butter
¾ c. onion, finely chopped
8 oz. mushrooms, sliced or chopped
3 garlic cloves, minced
2 tbsp. lemon juice
½ tsp. dried oregano
6 c. fresh spinach leaves, washed, dried, coarsely chopped
Fresh ground black pepper
1 tbsp. dry sherry
4 oz. feta cheese, crumbled


  1.       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.
  2.       In a skillet over medium heat, saute onion, mushrooms and garlic in olive oil for 5 minutes. Stir in lemon juice and oregano.
  3.       Add spinach and black pepper, sprinkle with sherry, stir, and allow the spinach to wilt slightly.
  4.       Add crumbled feta and toss, cheese will begin to melt.
  5.       Add the cooked rice and toss until well blended. Serve.


Recipe by Beth Scanlon, CC, Food Fare Carterersadapted from