Greek Rice with Spinach Feta and Black Olives
Transport your taste buds straight to the Mediterranean with this vibrant Greek Rice with Spinach, Feta, and Black Olives. A perfectly fluffy base of long-grain white rice is infused with the savory warmth of garlic, onions, and olive oil, then tossed with tender wilted spinach, briny black olives, and tangy crumbles of feta cheese. A splash of fresh lemon juice and a hint of oregano bring a zesty brightness to this comforting yet elegant dish. Ready in just 45 minutes, this versatile recipe can star as a show-stopping vegetarian main course or as a delectable side dish alongside grilled chicken or seafood. Topped with fresh dill for an optional burst of herbaceous flair, this Greek-inspired rice is a harmony of flavors perfect for any occasion.
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Recipe Information
Ingredients
- 1 cup long-grain white rice
- 2 cups water
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 cloves garlic clove, minced
- 4 cups fresh spinach, roughly chopped
- 0.5 cup black olives, pitted and sliced
- 0.5 cup feta cheese, crumbled
- 1 tablespoon lemon juice
- 1 teaspoon dried oregano
- 1 tablespoon fresh dill, chopped (optional)
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Rinse the rice under cold water until the water runs clear to remove excess starch. Set aside to drain.
In a medium saucepan, bring 2 cups of water to a boil. Add the rice and a pinch of salt. Reduce the heat to low, cover, and simmer for 18-20 minutes, or until the rice is tender and the water is absorbed. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork before using.
While the rice is cooking, heat the olive oil in a large skillet over medium heat.
Add the diced onion to the skillet and sauté for 3-4 minutes, or until softened and translucent.
Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
Add the chopped spinach to the skillet. Cook for 2-3 minutes, stirring frequently, until the spinach is wilted.
Stir in the cooked rice, sliced black olives, and dried oregano. Mix well to combine.
Reduce the heat to low and fold in the crumbled feta cheese. Cook for 2-3 minutes, allowing the feta to warm through.
Add the lemon juice, salt, and black pepper. Stir to evenly distribute the flavors. Taste and adjust seasoning if necessary.
Remove from heat and garnish with freshly chopped dill, if desired.
Serve warm as a main or side dish. Enjoy!
Nutrition Facts
Calories |
217 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.4 g | 16% | |
| Saturated Fat | 3.4 g | 17% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 12 mg | 4% | |
| Sodium | 567 mg | 25% | |
| Total Carbohydrate | 22.1 g | 8% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 2.2 g | ||
| Protein | 5.9 g | 12% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 177 mg | 14% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 450 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
