Rice à la grecque


Rice à la grecque
Rice cooked "à la grecque" (Greek-style) is enlivened with sautéed leeks and mushrooms, cream and feta, to which the cooked rice is added at the end.

This is a hearty dish, usually served in its cooking pot in the centre of the table, so everyone can help themselves.
22K 4 4.3
Grade this recipe:

Last modified on: October 28th 2020

Keywords for this recipe:
For 6 people, you will need:

Change to the quantities for: 2 people 3 people 6 people 12 people 18 people
How long does it take?
Time required for this recipe:
PreparationCookingStart to finish
25 min.23 min.48 min.
At what time:
  • When will I finish if I start the recipe at ... ?
    When should I start for the recipe to be ready at ... ?
  • Work this out...

Step by step recipe


Stage 1 - 10 min.
Rice à la grecque : Photo of step #1

Stage 2 - 10 min.
Rice à la grecque : Photo of step #2
Rinse 300 g mushrooms and slice.

Set aside.

Stage 3 - 4 min.
Rice à la grecque : Photo of step #3
Prepare 1 red onion and chop finely.

Stage 4 - 1 min.
Rice à la grecque : Photo of step #4
Pour 4 tablespoons olive oil into a large pan on high heat. When good and hot, add the chopped onion.

Salt, pepper and cook for 1 minute without colouring.

Stage 5 - 1 min.
Rice à la grecque : Photo of step #5
Add the sliced mushrooms, mix well...

Stage 6 - 5 min.
Rice à la grecque : Photo of step #6
...and cook for 3 or 4 minutes.

When the mushrooms are cooked (they will have softened), salt and pepper again, then add the juice of 1 lemon and mix well.

Stage 7 - 8 min.
Rice à la grecque : Photo of step #7
Add the sliced leeks, mix in, cover and leave to cook for 7 or 8 minutes until the leeks are tender.

Stage 8 - 4 min.
Rice à la grecque : Photo of step #8
Make a space in the middle of the pan, clearing the bottom, and add 2 tablespoons cream and 100 g feta, cut into small pieces. Leave the feta to melt.

Stage 9 - 5 min.
Rice à la grecque : Photo of step #9
Add 400 g cooked rice, mix well and leave just long enough to heat the rice through.

Check the seasoning and it's done.
Remarks
To bring out more of the lemon flavour, add the zest of the lemon as well in stage 6. If you like a stronger flavour, use all feta and leave out the cream.
Keeping
Several days in the fridge, covered with plastic film.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
1,757 Kcal or 7,356 Kj43 gr98 gr134 gr
88 %16 %9 %20 %
Per 100 g
Energetic valueProteins CarbohydratesFats
111 Kcal or 465 Kj3 gr6 gr8 gr
6 %1 %1 %1 %
Per person
Energetic valueProteins CarbohydratesFats
293 Kcal or 1,227 Kj7 gr16 gr22 gr
15 %3 %2 %3 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).
How much will it cost?
  • For 6 people : 4.80 €
  • Per person : 0.80 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
Source
Home made.
This recipe uses (among others)
Other recipes you may also like
Pâté de campagne
Pâté de campagne
Here is a personal version of the famous country pâté. It's an interesting recipe to prepare in large quantities because it keeps well and freezes easily. The secret of a good pâté is of course the ingredients, but also how it is cooked.
1.9M 23.7 7 hours 54 min. October 3rd 2019
Soft fruits in sabayon
Soft fruits in sabayon
This recipe is made by briefly cooking an assortment of soft fruits (raspberries, blackcurrants, blackberries, blueberries, currants...) with a little sugar to glaze them. They are served in a small dish, covered with a delicious sabayon which can be lightly "burned" on surface.
245K3.9 46 min. February 21th 2011
Natural leaven
Natural leaven
Leaven is a natural raising agent, a fermented mixture of water, flour and the microscopic yeasts which are present in the air. It's a delicate living substance, sensitive to the external environment. The recipe is around 4000 years old and dates back to the Egypt of the Pharaohs, via a beautiful...
1.6M 284.2 7 days 15 min. April 3rd 2020
Potted meat (rillettes)
Potted meat (rillettes)
Potted meat (rillettes) is cooked long and slow in fat. Rillettes can be of pork or duck. Here is the pork version.
385K 25 6 hours 46 min. October 3rd 2019
Boeuf (beef) bourguignon
Boeuf (beef) bourguignon
Bœuf bourguignon is a traditional recipe of French cuisine (bourguignon means from Burgundy). It's chunks of meat cooked slowly with bacon, onions, carrots and mushrooms in red wine.
443K 32.5 4 hours 20 min. February 21th 2011
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2022-10-02)

Your first name or nickname
Your e-mail
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post your comment or question
Posted by:
I am not a leaving thing
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page