Athenian Rice and Feta Cheese
A delicious Greek-style rice dish with red onion, bell pepper, sun-dried tomatoes, black olives and crumbled feta cheese.
1 tablespoon olive oil
1 cup chopped red onion
1 red bell pepper, chopped
1 clove garlic, minced
3 cups cooked rice
1/2 cup sun-dried tomatoes, softened* and cut into julienned strips
1 (4.5-ounce) can sliced black olives
1 tablespoon chopped fresh parsley
1 1/2 teaspoons dried oregano leaves
1/2 cup crumbled feta cheese
1 tablespoon lemon juice
1/4 teaspoon ground black pepper
Fresh oregano for garnish
- Heat oil in large skillet over medium-high heat until hot. Add onion, red pepper and garlic; cook and stir until onion is tender. Stir in rice, tomatoes, olives, parsley and oregano; heat thoroughly.
- Remove from heat; add cheese, lemon juice and black pepper. Stir until well blended. Garnish with oregano. Serve immediately.
Makes 6 servings.
Recipe and photograph provided courtesy of USA Rice Federation.