Herbed Rice With Tomatoes and Feta

这对我挑剔的素食的父母不t like garlic, chilli or onions! Bulked it out with a tin of Kidney Beans and added lemon zest and juice to taste and served as a main. Great idea, thanks

• Michael

• England

• 6/28/2022

The recipe for the herbed olive oil has been removed. ?????

• Dorothea

• Cincinnati

• 9/24/2021

Can this be refrigerated before serving

• Momma Saloh

• Indianapolis In

• 9/5/2021

I made it with brown rice and used lemon-infused olive oil I had on hand instead of making the herbed oil. I added chopped mint and parsley, and some minced onion. Delicious!

• esanthony2832

• Los Angeles

• 5/31/2021

What a great blueprint to riff on! Just the thing to inspire a lunch with what I have on hand! I didn't have herbed olive oil (and I didn't feel like making it), so I used backyard herbs, feta, cucumbers, some end-of-summer tomatoes, chickpeas and chili flake. Delightful.

• redgraves

• united kingdom

• 9/6/2020

Easy and really good.

• Anonymous

• Denver, CO

• 7/29/2017

I used brown rice as that's all I had. I found this to be bland and dry and wouldn't make it again.

• queendici

• Los Angeles, CA

• 11/13/2016

Excellent! Quick and tasty. We don't eat white rice, so I substituted with brown rice prepared in a rice cooker. I also added 1/2 of a diced red onion.

• torrescali

• Antioch, CA

• 7/30/2015

Excellent! I used the already cooked brown rice from TJ and think this recipe is quick, hearty and outstanding. I only made enough of the herb oil for the recipe but I can imagine this oil used on a number of other dishes including fish or lamb.

• burtontr

• Charlottesville, CA

• 7/24/2015

Hey cynical & disgusted, the only disconnect here is YOU! You obviously don't know how to use the nutritional info provided. Why don't you go onto the internet and find a really simple search engine, one you think you will be able to understand, and read about how the numbers on a nutritional chart are calulated? (Sorry if I used words that were too big for you to understand in this note¿¿ )

• KathyGaga

• Chicago, IL

• 7/22/2015

This recipe seems like it would be healthier and be better if you used that really good wild rice mix. Less gummy and more tasty. I will try it and see if that is the case.

• karentulch

• Danville CA

• 7/22/2015

There is a serious disconnect between the nutritional info and the recipe. 3/4 cup of oil is a whole lot more than 60 gram (6 servings at 10 g/serving.

• cynicalanddisgusted

• nv

• 7/22/2015

i made this last night with Brown rice. I don't generally prefer cold rice dishes, but was told the feta would be bitter if I added it to hot rice, so I did follow the recipe to wait 10 minutes. I don't think the brown rice fared so well, I used a rice cooker and have always done well with that. However I think next time I would use white rice (as the recipe says). I liked the way it looked so elegant with the tomatoes and herbed oil. This is definitely one I'd like to keep on file.

• MaggieLA

• Los Angeles, CA

• 6/29/2015

Fantastic recipe and a perfect accompaniment to the beef, chicken and fish kebobs on the grill! A real keeper :)

• AuntDoor

• New York

• 6/27/2015