Shelly's Recipe

GREEK RICE WITH FETA

Category: Rice/Risotto

4 tbsp olive oil (or use enough to cover the bottom of your saucepan)
1 to 2 tsp dried oregano (rubbed between fingers to release the flavor)
1 small onion, chopped
4-6 large garlic cloves, finely chopped (do not finely mince or the garlic will burn while frying with the onion)
1 tsp fresh ground black pepper (or as desired)
1 cup uncooked long grain white rice (washed over with cold water to remove the starch)
3/4 cup water
3/4 cup chicken broth (or use 1-1/2 cups all water or broth)
Juice of 1/2 lemon
4 oz crumbled feta cheese
1/4 to 1/3 cup sliced kalamata olives
Lemon wedges

In a medium saucepan heat olive oil over medium-high heat. Add in oregano, onion, garlic and black pepper; saute until the onions are soft (about 3 minutes). Add in rice and stir for about 3 minutes. Slowly pour in the water, broth and lemon juice; bring to a simmer stirring. Reduce heat to low, cover and simmer for about 22-25 minutes or until the rice is tender and all liquid is absorbed). Remove from heat mix in the feta cheese and olives. Season with salt and more black pepper if desired. Transfer to a serving bowl. Serve with lemon wedges and more olive oil to drizzle on top of the rice at the table if desired. Serves 4