Mediterranean Rice
This vibrant Mediterranean Rice recipe is a symphony of flavors inspired by the sunny shores of the Mediterranean. Featuring fluffy basmati rice infused with garlic, oregano, and a touch of olive oil, it’s elevated with bold ingredients like tangy sun-dried tomatoes, briny Kalamata olives, and crumbled feta cheese. A splash of fresh lemon juice ties everything together, creating a dish that’s as refreshing as it is satisfying. Finished with a sprinkle of parsley, this customizable recipe is perfect as a standalone vegetarian meal or a flavorful side dish. Ready in just under 40 minutes, it’s a quick, wholesome option for weeknight dinners or festive gatherings. Keywords: Mediterranean Rice recipe, basmati rice, feta cheese, sun-dried tomatoes, Kalamata olives, easy side dish.
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Recipe Information
Ingredients
- 1.5 cups basmati rice
- 3 cups water
- 2 tablespoons olive oil
- 0.5 cup red onion
- 2 units garlic cloves
- 1 teaspoon oregano
- 0.25 cup sun-dried tomatoes
- 0.5 cup kalamata olives
- 0.5 cup feta cheese
- 0.25 cup fresh parsley
- 2 tablespoons lemon juice
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Rinse the basmati rice under cold water until the water runs clear. This helps remove excess starch and prevents the rice from becoming sticky.
In a medium saucepan, bring 3 cups of water to a boil. Add 1.5 cups of rice and a pinch of salt. Lower the heat, cover, and simmer for 15 minutes or until the rice is tender and all the water is absorbed. Remove from heat and let it stand, covered, for 5 minutes.
While the rice is cooking, finely chop half a cup of red onion and mince two garlic cloves.
Slice the sun-dried tomatoes and Kalamata olives into small pieces, and crumble half a cup of feta cheese.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped red onion and garlic, sautéing for about 4 minutes until the onion becomes translucent.
Stir in 1 teaspoon of oregano, the sliced sun-dried tomatoes, and the Kalamata olives. Cook for another 2 minutes.
Fluff the cooked rice with a fork and add it to the skillet with the sautéed onion mixture. Stir well to combine all ingredients.
Add 2 tablespoons of lemon juice, 1 teaspoon of salt, and 0.5 teaspoon of black pepper to the rice, mixing well to distribute the flavors evenly.
Remove the skillet from the heat and stir in the crumbled feta cheese and freshly chopped parsley.
Transfer the Mediterranean rice to a serving dish and garnish with extra parsley and feta if desired. Serve warm or at room temperature.
Nutrition Facts
Calories |
297 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.4 g | 22% | |
| Saturated Fat | 4.9 g | 24% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 17 mg | 6% | |
| Sodium | 1151 mg | 50% | |
| Total Carbohydrate | 30.6 g | 11% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 2.8 g | ||
| Protein | 6.3 g | 13% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 165 mg | 13% | |
| Iron | 2.4 mg | 14% | |
| Potassium | 263 mg | 6% | |
*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.
