Website Wednesday: Greek Rice Pilaf

I love the month of March! It is by far my next busiest month of the year (besides December). With Eric’s birthday, my nephew’s birthday, my brother-in-law’s birthday, the blog’s anniversary month (I have lots of fun things planned), SXSW (a two week film, music, education, interactive conference in the ATX), and other spring events; March makes for a busy month! But even though it is pure craziness it is so much fun! But needless to say I am already exhausted and we are only one week into this busy month! Lol!

Another reason I love March is because March and April makes for some beau-TI-ful weather here in Texas! Last year we were unseasonably cold during the winter months and were in the mists of a horrible draught, thus causing some rather dry and ugly landscape and scenery. But this year… this year we have had a very mild ‘winter’ and lots of rain, so we are swimming in fields of green blue, seeing those famous Texas bluebonnets starting to pop all over! I love it! Plus not to mention the PERFECT temperatures of 72 degrees! Love!

Something else I love about Spring is all the fresh foods and Spring produce! I am trying to incorporate more of these brilliantly vibrant foods into my diet and this Greek Rice Pilaf was a great way to use some fresh Texas spinach from the market! L.O.V.E. This dish is also great because it combines both your starch and veg for a complete side dish!

Greek Rice Pilaf
Printable Version
Prep Time: 10 minutes Cook Time: 10 minutes Serves: 6

1 tablespoon olive oil
½ medium onion, chopped
1 garlic clove, minced
1 teaspoon Greek seasoning
1/2 teaspoon ground black pepper
1 ½-2 cups fresh spinach, chopped
2 tablespoons fresh lemon juice
½ cup frozen green peas
2 cups cooked rice
½ cup feta cheese, crumbled

Heat oil in a heavy skillet over medium heat. Add onions and cook until they begin to soften, approximately 3-4 minutes.

Add the garlic, Greek seasoning and pepper and sauté for 1-2 more minutes.
Stir in the spinach, lemon juice, and green peas.
Cover and cook for 3-4 minutes, stirring occasionally.

When the spinach is limp stir in the hot, cooked rice. Serve topped with the feta.

Adapted from Food.com

This recipe is linked to: Life as a Mom grain recipe swap