Rice, Broccoli, & Feta
Ingredients:
1 cup brown rice
2 cups water
½ teaspoon salt
¼ cup + 2 teaspoons olive oil
4 garlic cloves, minced
2 medium tomatoes, diced
1 bunch broccoli, cut into bite-size pieces
½ teaspoon oregano
¼ cup water
1 cup (about 4 oz. crumbled feta cheese)
freshly ground pepper
Instructions:
Serves 2 to 3.
Origin of recipe: A find by Nancy Amoroso Binger in a Vegetarian Cook Book in an effort to please Wendy, who did not want to eat many meat dishes when she was in high school and college…really, really tasty!
1 cup brown rice
2 cups water
½ teaspoon salt
¼ cup + 2 teaspoons olive oil
4 garlic cloves, minced
2 medium tomatoes, diced
1 bunch broccoli, cut into bite-size pieces
½ teaspoon oregano
¼ cup water
1 cup (about 4 oz. crumbled feta cheese)
freshly ground pepper
Instructions:
- Combine the rice, water, salt and oil in a small saucepan and bring to a boil over high heat.
- Lower the heat to simmer and cook until all of the water is absorbed (45 min. for brown rice.)
- When done, remove from the heat and keep covered.
- In skillet, heat the olive oil over med. heat.
- Sauté the garlic 2 minutes, stirring frequently. Do not brown.
- Add the tomatoes and sauté 2 min. more.
- Add the broccoli and oregano, toss well, pour in the water, and cover the pan.
- Raise the heat to med.-high and cook 5 min, or until the broccoli is tender but not mushy. (Remove the cover occasionally and toss the mixture.)
- Stir in the hot rice, feta cheese, and pepper to taste.
- Serve immediately.
Serves 2 to 3.
Origin of recipe: A find by Nancy Amoroso Binger in a Vegetarian Cook Book in an effort to please Wendy, who did not want to eat many meat dishes when she was in high school and college…really, really tasty!