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Sarah's Feta Rice Pilaf

Sarah's Feta Rice Pilaf

  • Prep

    10 m
  • Cook

    30 m
  • Ready In

    40 m
jmerar

jmerar

Rice and orzo pasta merge with the flavors of onion and garlic to create this versatile side dish. Bulgarian feta gives the dish a decadent creaminess while spinach adds beautiful color. You can get Bulgarian feta cheese at most international grocery stores. Bulgarian feta is creamier than the Greek version which tends to be very dry.

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Ingredients {{adjustedServings}} servings

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Nutrition

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  • Calories:
  • 295 kcal
  • 15%
  • Fat:
  • 10.6 g
  • 16%
  • Carbs:
  • 41g
  • 13%
  • Protein:
  • 8.8 g
  • 18%
  • Cholesterol:
  • 34 mg
  • 11%
  • Sodium:
  • 739 mg
  • 30%

Based on a 2,000 calorie diet

Directions

  1. Melt butter in a skillet over medium-low heat; cook and stir orzo 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.
  2. 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.
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Reviews

happyschmoopies
4

happyschmoopies

8/14/2013

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 because I could not find the Bulgarian feta the recipe stated.

franmerar
3

franmerar

6/4/2013

I give this recipe 5 stars. It is easy and wonderfully tasty.

Terri
1

Terri

10/20/2013

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. Feta cheese does not melt well as well all know, so crumble it finely instead of chopping it. I also sprinkled mine with roasted pine nuts per my preference, but it was not necessary. The simplicity and great taste of this recipe is what makes it so special. Please give it a try.

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