Herbed Rice With Tomatoes And Feta Food

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HERBED RICE WITH TOMATOES AND FETA



Herbed Rice With Tomatoes and Feta image

Provided by Anna Stockwell

Categories     Rice     Tomato     Side     Kid-Friendly     Feta     Spring     Summer     Sugar Conscious     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher     Small Plates

Yield Serves 6

Number Of Ingredients 4

1 1/2 cups long-grain white rice
1 pint cherry tomatoes, halved
8 ounces feta, crumbled
3/4 cup Herbed Olive Oil

Steps:

  • Cook rice according to package directions. Transfer to a large bowl and let cool slightly, about 10 minutes. Stir in tomatoes, feta, and Herbed Olive Oil and let sit at least 10 minutes to allow flavors to meld before serving.

BAKED FETA WITH BURST TOMATOES & CHILLI HONEY



Baked feta with burst tomatoes & chilli honey image

Enjoy baked feta with roasted cherry tomatoes and honey. It's an ideal starter for a dinner party - serve with a green salad and crusty bread

Provided by Good Food team

Categories     Starter

Time 50m

Yield Serves 4 as a starter

Number Of Ingredients 8

200g block feta
400g cherry tomatoes
1 small red onion, finely sliced
3 tbsp extra virgin olive oil, plus extra to serve
2 garlic cloves, crushed
1 tbsp chopped basil, oregano or rosemary
2 tbsp honey, plus a drizzle
green salad and crusty bread, to serve

Steps:

  • Heat the oven to 180C/160C fan/gas 4. Put the feta in the centre of a baking dish, about 25cm x 20cm, and scatter the cherry tomatoes and red onion around the cheese.
  • In a jug, whisk the olive oil with the garlic, chopped herbs, honey and some seasoning, then drizzle over the tomatoes and feta. Bake for 35-40 mins until the tomatoes have burst, and the feta is soft and lightly golden. Drizzle with a little extra chilli fusion honey and olive oil to serve, alongside some crusty bread and a green salad.

Nutrition Facts : Calories 264 calories, Fat 19 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 13 grams sugar, Fiber 2 grams fiber, Protein 9 grams protein, Sodium 1.3 milligram of sodium

BAKED FETA SPREAD WITH SUN-DRIED TOMATOES



Baked Feta Spread with Sun-Dried Tomatoes image

This is my own version of a feta appetizer we get at our favorite local Greek restaurant. This is always a hit at dinner parties. The sun-dried tomatoes really make it delicious! Serve with warm or grilled pita bread.

Provided by Britt Brouwer

Categories     Ingredients     Dairy Recipes     Cheese Recipes     Feta

Time 1h20m

Yield 8

Number Of Ingredients 8

½ pound feta cheese, crumbled
⅓ cup extra-virgin olive oil
4 tablespoons julienned sun-dried tomatoes in oil
1 clove garlic, minced
½ teaspoon lemon juice
¼ teaspoon ground black pepper
¼ teaspoon red pepper flakes
⅛ teaspoon salt

Steps:

  • Combine feta cheese, olive oil, sun-dried tomatoes (plus some of the oil), garlic, lemon juice, pepper, red pepper flakes, and salt in a large resealable plastic bag and allow to marinate for 1 hour at room temperature.
  • Preheat the oven to 325 degrees F (165 degrees C).
  • Transfer ingredients to a small oven-proof stone dish or ramekin.
  • Bake in the preheated oven until spread bubbles and is slightly browned, about 15 minutes. Serve immediately.

Nutrition Facts : Calories 166.7 calories, Carbohydrate 2.2 g, Cholesterol 25 mg, Fat 15.8 g, Fiber 0.3 g, Protein 4.2 g, SaturatedFat 5.6 g, Sodium 359.5 mg, Sugar 1.2 g

HERBED GREEK ROASTED POTATOES WITH FETA CHEESE



Herbed Greek Roasted Potatoes With Feta Cheese image

Try these potatoes that have a Mediterranean influence with their lemon, garlic, and herbs. They are delicious topped with the feta cheese. The recipe can be doubled or tripled.

Provided by Annacia

Categories     Potato

Time 1h32m

Yield 4-6 serving(s)

Number Of Ingredients 10

2 1/2 lbs potatoes, cut into wedges
3 garlic cloves, minced
1/4 cup and 2 tablespoons olive oil
1/2 cup water
2 tablespoons fresh lemon juice
sea salt
ground black pepper
2 1/4 teaspoons dried oregano
1/2 teaspoon chopped of fresh mint
4 ounces crumbled feta cheese

Steps:

  • Preheat an oven to 450 degrees F.
  • Lightly oil a medium baking dish.
  • Stir the potatoes, garlic, olive oil, water, lemon juice, salt, and pepper together in a bowl until the potatoes are evenly coated and pour into the prepared baking dish.
  • Roast in the preheated oven until the potatoes begin to brown, about 40 minutes.
  • Season the potatoes with the oregano and mint.
  • If the dish appears dry, pour another 1/4-1/2 cup water into the dish.
  • Return to the oven and bake about 40 minutes more.
  • Top with the crumbled feta cheese to serve.

Nutrition Facts : Calories 423.9, Fat 20.2, SaturatedFat 6.5, Cholesterol 26.8, Sodium 354.8, Carbohydrate 52.5, Fiber 6.6, Sugar 3.7, Protein 10.2

MEDITERRANEAN TOMATO-RICE SALAD WITH FETA AND DILL



Mediterranean Tomato-Rice Salad with Feta and Dill image

Make and share this Mediterranean Tomato-Rice Salad with Feta and Dill recipe from Food.com.

Provided by ratherbeswimmin

Categories     Lunch/Snacks

Time 30m

Yield 6 serving(s)

Number Of Ingredients 11

3 cups cooked white rice
3 medium ripe tomatoes, diced
1 medium zucchini, diced
1 medium red bell pepper, diced
1 cup peas, fresh or thawed frozen
1/4 cup chopped fresh dill
1/4 cup chopped red onion
3 tablespoons fresh squeezed lemon juice
2 tablespoons extra virgin olive oil
1/2 cup crumbled feta cheese
salt & fresh ground pepper

Steps:

  • In a serving bowl, mix together all the ingredients; tossing gently.
  • Serve immediately.

Nutrition Facts : Calories 242.4, Fat 7.7, SaturatedFat 2.6, Cholesterol 11.1, Sodium 147.6, Carbohydrate 37.3, Fiber 3.4, Sugar 5.6, Protein 6.7

VEGETABLE FETA RICE



Vegetable Feta Rice image

A dish of white long grain rice, feta cheese, celery, red onion, and cucumber.

Provided by Danielle Pitoscia

Categories     Side Dish     Rice Side Dish Recipes

Time 1h10m

Yield 4

Number Of Ingredients 8

1 ½ cups uncooked long-grain white rice
3 cups water
1 cup chopped red onion
1 cup chopped celery
1 cup chopped cucumber
4 ounces feta cheese
1 tablespoon olive oil
2 tablespoons red wine vinegar

Steps:

  • Place rice and water in a medium-size pot. Bring water to a boil, when boiled reduce heat to a simmer, cover pot and let rice cook until tender.
  • In a large mixing bowl, combine red onion, celery, and cucumber. Crumble the feta into the bowl. Cover the vegetable mixture with cooked rice, cover and let sit for 5 minutes.
  • Toss vegetable and feta with oil and vinegar, and serve.

Nutrition Facts : Calories 384 calories, Carbohydrate 62.6 g, Cholesterol 25.2 mg, Fat 10 g, Fiber 2.3 g, Protein 9.9 g, SaturatedFat 4.9 g, Sodium 344 mg, Sugar 4 g

HERB-ROASTED EGGPLANT WITH TOMATOES AND FETA



Herb-Roasted Eggplant with Tomatoes and Feta image

Provided by Sara Foster

Categories     Herb     Tomato     Side     Roast     Vegetarian     Low Cal     High Fiber     Feta     Eggplant     Summer     Healthy     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 6

1 1 3/4-pound eggplant, cut into 1-inch cubes
4 large plum tomatoes, cored, quartered lengthwise
3 tablespoons olive oil
2 tablespoons Sherry wine vinegar
2 tablespoons plus 2 teaspoons chopped fresh oregano
1/2 cup crumbled feta cheese

Steps:

  • Preheat oven to 450°F. Place eggplant and tomatoes on rimmed baking sheet; toss with oil and vinegar. Sprinkle with 2 tablespoons oregano, salt, and pepper. Roast until eggplant is tender and golden brown, stirring occasionally, about 40 minutes. Transfer eggplant and tomatoes to platter. Sprinkle with feta and 2 teaspoons oregano and serve.

CREOLE RICE WITH TOMATOES AND HERBS



Creole Rice With Tomatoes and Herbs image

Provided by Pierre Franey

Categories     easy, quick, side dish

Time 30m

Yield 4 servings

Number Of Ingredients 9

1 cup raw rice
4 cups water
2 tablespoons butter
1/2 cup finely chopped onion
1/2 cup ripe red tomato cut into 1/4-inch dice
Salt to taste if desired
Freshly ground pepper to taste
2 tablespoons finely chopped fresh basil
1 tablespoon freshly squeezed lemon juice

Steps:

  • Rinse rice and drain well.
  • Bring the water to a boil in a saucepan. Add rice. Cook at full rolling boil exactly 17 minutes. Drain immediately and return rice to saucepan.
  • Meanwhile, heat butter in a saucepan and add onion. Cook, stirring, until wilted. Add tomato, salt and pepper and cook briefly, stirring. Add this to the cooked rice and stir. Stir in basil and lemon juice. Serve.

Nutrition Facts : @context http, Calories 243, UnsaturatedFat 2 grams, Carbohydrate 43 grams, Fat 6 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 4 grams, Sodium 811 milligrams, Sugar 2 grams, TransFat 0 grams

HERBY BAKED FETA DIP WITH TOMATOES, PEPPERS AND OLIVES



Herby Baked Feta Dip with Tomatoes, Peppers and Olives image

The baked feta-and-tomato pasta that became an internet sensation was the inspiration for this delicious and easy dip. Your guests might just hang around the food table a little longer with this creamy and savory dish on the menu. It comes together in no time, so it's perfect for spontaneous get-togethers as well as big holiday parties. Best of all, the vibrant tomatoes and herbs make it as beautiful as it is tasty.

Provided by Valerie Bertinelli

Categories     appetizer

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 11

2 cups multi-colored cherry tomatoes
1 cup roasted red peppers, drained and diced
1/2 cup halved kalamata olives
3 cloves garlic, peeled and thinly sliced
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
One 8-ounce block feta
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh parsley
Sliced sourdough bread or crackers, for serving

Steps:

  • Preheat the oven to 400 degrees F.
  • Place the tomatoes, roasted red peppers, olives and garlic in a 7-by-11-inch baking dish. Drizzle with the oil and season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Stir to coat. Nestle the block of feta in the center of the vegetables. Bake until the feta is soft, and the tomatoes burst and release their juices, about 25 minutes.
  • Use a fork to slightly break up the feta, then stir in the basil, chives and parsley. Serve with sliced sourdough bread or crackers.

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