Description
Learn how to make a delicious Mediterranean Lemon Rice with Chickpeas, Spinach, Tomatoes, and Feta. This flavorful recipe is perfect for a healthy and satisfying meal.
Ingredients
- 1 cup (240 ml) uncooked jasmine rice
- 5 cup (360 ml) s chicken broth
- 1 tablespoon (15 ml) olive oil
- 8 oz (227 g) grape tomatoes sliced in half
- 5 cloves garlic minced
- 1 teaspoon (5 ml) dried oregano
- 1/4 teaspoon (1 ml) salt
- 5 oz (142 g) fresh spinach chopped
- 3 tablespoon (45 ml) s freshly squeezed lemon juice
- 15 oz (425 g) chickpeas canned
- 6 oz (170 g) feta cheese diced into small cubes
- 1 tablespoon (15 ml) extra virgin olive oil
- 1 tablespoon (15 ml) freshly squeezed lemon juice
- 1/2 teaspoon (3 ml) dried oregano
- 2 tablespoon (30 ml) s chopped fresh oregano optional
- Fresh oregano for garnish
Instructions
- First, thoroughly rinse the rice. Position a fine mesh sieve over a sizable bowl in the sink. Pour the rice into the sieve and let cold water flow over it, using your hands to move it around and clean it. Periodically empty the bowl of water. Initially, the water will be cloudy but will become clearer as more starch is removed. Stop rinsing once the water is clear.
- Combine the rice and chicken broth in a medium saucepan. The liquid-to-rice ratio may differ based on the rice type (check the package for guidance).
- Bring the mixture to a boil, then lower the heat to maintain a gentle simmer. Cook for about 20 minutes, stirring occasionally, until the liquid is absorbed and the rice is soft (confirm timing with the package instructions). Set the rice aside with the lid on while you continue with the other steps.
- In a large skillet with high sides, place half of the halved grape tomatoes, minced garlic, dried oregano, salt, and olive oil. Cook over medium heat for around 2 minutes until the tomatoes soften and release their juices.
- Add the chopped spinach to the skillet and cook until it wilts.
- Mix in the cooked rice and drained chickpeas.
- Incorporate the freshly squeezed lemon juice and the remaining uncooked halved tomatoes. Warm over medium heat, stirring to blend everything. You can add an extra drizzle of olive oil if desired.
- In a separate bowl, mix together the feta cubes with extra virgin olive oil, lemon juice, dried oregano (adjust to your preference), and chopped fresh oregano if desired.
- Toss the feta so that it is well-coated with the herbs and oil.
- Integrate half of the feta mixture into the skillet with the rice, gently warming and softening the cheese. Turn off the heat and season with salt and black pepper to taste.
- When ready to serve, top the lemon rice with the remaining feta mix and sprinkle some fresh oregano on top.
Notes
- Consider using homemade chicken broth or a low-sodium option for a healthier dish. Add chopped mint or parsley to the feta mixture for a burst of freshness. Crumble the feta cheese into the skillet for a creamier texture.
