Mediterranean Fried Rice

Mediterranean Fried Rice

Terry Inskip

"A tasty, refreshing alternative to spinach and rice!"
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Ingredients

25 m servings 244 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 244 kcal
  • 12%
  • Fat:
  • 12.9 g
  • 20%
  • Carbs:
  • 26.2g
  • 8%
  • Protein:
  • 9.3 g
  • 19%
  • Cholesterol:
  • 12 mg
  • 4%
  • Sodium:
  • 477 mg
  • 19%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Heat olive oil in a skillet over medium heat; cook and stir garlic in the hot oil until fragrant and beginning to brown, about 2 minutes. Stir in rice; cook until rice is hot and grains are separate, stirring often, 2 more minutes. Add spinach and cook until heated through, 3 more minutes.
  2. Stir artichoke hearts and roasted red peppers into rice mixture and cook 2 minutes; mix in feta cheese, remove from heat, and serve immediately.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Reviews

Read all reviews 13
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Just made it and its great. I cooked the rice in the rice cooker with chicken broth.

This was AMAZING! Everyone loved it!

Made this for Recipe Group...DELICIOUS! I used brown rice to make it a bit healthier. Great flavor! I did add a bit of salt per our tastes, and sprinkled the feta on top of each portion b/c my l...

Recipe Group 01/24/ 2015: This was a lovely, healthy, all-in-one side dish I served with baked salmon. The leftovers should make a nice light lunch, as well. I followed the recipe as written ex...

I used red Quinoa instead of rice. I used 3 cups of cooked Quinoa. I skipped the feta because I added to much salt. And I also added a few sun dried tomatoes. This was fabulous!!! I am addi...

yum.

Tried this recipe for dinner and it was great! However I did add red onions and scallions for ever flavor! I also used non-diary Parmesan cheese to make it a complete vegan dish!

I added a zucchini and yellow squash that I had on hand and didn't want to go bad. It was wonderful and went great with baked salmon.

This was a big hit. Thank you!! Followed the recipe exactly and wouldn't change a thing the next time I make it.

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