Tuesday, May 24, 2011
Greek Chicken & Spinach Rice
2 teaspoons olive oil, divided
1/2 onion, chopped
2 cloves garlic, minced
1 8 oz pkg fresh mushrooms, sliced (original called for only 1 cup)
1 cup frozen, chopped spinach
1 cup quick-cooking brown rice, uncooked
1 teaspoon dried oregano
1/4 teaspoon pepper
1 chicken breast, cut into 3/4 inch cubes (optional)
1 cup plus 2 TB chicken broth, low sodium
1 TB lemon juice
2 TB Feta cheese (You can leave this out too if you're avoiding animal protein)
2 TB slivered almonds
Preheat oven to 350. Spray a 2 qt casserole dish with cooking spray.
Heat 1 teaspoon oil in medium skillet. Add onion and garlic. Cook and stir for 3 minutes. Stir in mushrooms and cook until tender, 3-5 more minutes.
Stir in frozen spinach. Cook until thawed and moisture evaporates. Pour into prepared casserole dish. Stir in dry rice, oregano and pepper.
Return skillet to medium heat and add remaining teaspoon of oil. Add chicken and cook 5-6 minutes, stirring frequently until chicken is done. Add chicken to casserole and stir. Pour chicken broth over top.
Cover and bake 30 minutes. Sprinkle with lemon juice, feta cheese and almonds. Bake uncovered 10 minutes more. Serves 4-6 as a side dish.