CookEat Recipe
Artichoke and Feta Rice
Artichoke hearts, sweet bell pepper and olives are warmed with onion and oregano. Brown rice and crumbled feta complete the dish.
Method
Steps
Step 1
Weigh rice dry and cook in 1800 ml boiling water for its package time; drain, reserving 100 ml. Use 180 g canned artichoke hearts, drained and quartered. Deseed and dice the sweet bell pepper, chop onion, pit and slice olives and crumble feta.
Step 2
Heat olive oil in a large frying pan over medium heat. Cook onion and pepper for 8 minutes until tender. Add dried oregano, artichoke hearts, olives and reserved water and heat for 5 minutes.
Step 3
Fold in rice and heat for 2 minutes. Remove from heat, fold in feta and serve.
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Cooked 3 times