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Rice à la grecque

Name: Rice à la grecque
Prep time: 25 min
Cook time: 23 min
Total time: 48 min
Yield: 6 people
Cuisine: French
Ingredients: 2 leeks; 300 g mushrooms; 1 red onion; 4 tablespoons olive oil; 1 lemon; 2 tablespoons cream; 100 g feta; 400 g cooked rice; salt; pepper

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.

58 K 4.3/5 (4 reviews)

50 min.

Easy

4.80 €

6 people

10 Ingredients

Last modified on: October 28^th 2020

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For 6 people, you will need:

1 2 leeks
2 300 g mushrooms
3 1 red onion
4 4 tablespoons olive oil
5 1 lemon
6 2 tablespoons cream
7 100 g feta
8 400 g cooked rice
9 salt
10 pepper
Total weight: 1,585 grams

Change to the quantities for:

2 people 3 people 6 people 12 people 18 people

Change measures:

Metric

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Times for this recipe

Preparation: 25 min.

Cooking: 25 min.

All in all: 50 min.

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe

Stage 1 - 10 min.

Prepare 2 leeks.

Set aside.

Stage 2 - 10 min.

Prepare 300 g mushrooms.

Reserve.

Stage 3 - 4 min.

Prepare 1 red onion and chop finely.

Stage 4 - 1 min.

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.

Add the sliced mushrooms, mix well...

Stage 6 - 5 min.

...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.

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.

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.

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.

Source: Home made.

Nutritional information

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	60 RDI=20 %	290 RDI=30 %	400 RDI=60 %	1,760 RDI=90 %	7,360 RDI: 90 %
Per 100 g	3 RDI=2 %	20 RDI=2 %	30 RDI=4 %	110 RDI=6 %	460 RDI: 6 %
Per person	10 RDI=4 %	50 RDI=4 %	70 RDI=10 %	290 RDI=20 %	1,230 RDI: 20 %

The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man

Possible allergens in this recipe: milk

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