Sarah's Feta Rice Pilaf
Ingredients40 m servings 295
- Melt butter in a skillet over medium-low heat; cook and stir oro in the melted butter until golden brown, 3 to 5 minutes. Stir onion into orzo and cook until translucent, 5 to 10 minutes. Cook and stir garlic into orzo-onion mixture until fragrant, about 1 minute.
- Mix rice and chicken broth into orzo-onion mixture; bring to a boil. Reduce heat to medium-low, cover skillet, and simmer until rice is tender and liquid is absorbed, 20 to 25 minutes. Remove from heat and stir in spinach and feta. Cover and let stand until spinach is wilted and feta is melted, about 5 minutes. Fluff with a fork.
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Per Serving: 295 calories; 10.6 41 8.8 34 739 Full nutrition
ReviewsRead all reviews 34
Very tasty! The recipe was very easy to get together and had a nice balance of flavors. It was a great accompaniment to my grilled chicken. The only change I made was to use Greek feta becau...
We loved this recipe even better with chopped Kalamata Olives added for another flavor level. it was an awesome counterpart to our salmon!
Forget about the Bulgarian Feta cheese! Don't let it stop you from making this great recipe. Use regular Greek feta cheese,and add in a little more butter if you are concerned about creaminess. ...
Loved this recipe. Very easy. I used 10 oz. frozen chopped spinach and Athenos Mediterranean herb feta. It gave it a nice flavor. So much better than boxed rice pilaf. I'll be making this a ...
This is a great recipe, and I'm disappointed that more people don't seem to have tried and rated it. I followed the recipe almost exactly, except that I had a shallot to use instead of the onion...
This is a great recipe as written. I added about a teaspoon of lemon pepper seasoning to amp up
This recipe was awesome! What a nice way to merge feta, spinach, orzo, and white rice. And we all lived happily ever after ~