This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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.
This is a hearty dish, usually served in its cooking pot in the centre of the table, so everyone can help themselves.
63 K 4.3/5 (4 reviews)
50 min.
Easy
4.80 €
6 people
10 IngredientsLast modified on: October 28th 2020
2 
300 g 
1 red onion
4 tablespoons 
1 
2 tablespoons 
100 g 
400 g 
Times for this recipe
Preparation: 25 min.
Cooking: 25 min.
All in all: 50 min.
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 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.
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.
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.
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.
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 % |
How much will it cost?
- For 6 people : 4.85 €
- Per person : 0.85 €
Change currency:
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Cooked rice
You can get more informations, or check-out other recipes which use it, for example: New peas with pesto, Tomatoes Provençal, Seared tuna with lemon and lime, New Italian-style peas, Creamy rice with spinach, ... See them all 28
Mushrooms
Like these other recipes: Bolognaise lasagne, Sautéd mushrooms with spring onions and cured ham, Coq au vin, Tagliatelle New Zealand style, Fillets of sole Dieppoise, ... See them all 63
Olive oil
Like these other recipes: Confit of carrots with bacon, Ciabatta, Mushroom buckwheat pancakes, French dressing (vinaigrette), Baby spinach salad, ... See them all 560
Other recipes you may also like
Plum tart "En passant par la Lorraine"
This tart - with a nod to the French children's song - features produce the Lorraine region is famous for: plums and hazelnuts. The small, sweet mirabelles contrast with the larger plums and make the most of the different varieties. September 1st 201958 K 1 hour 60 min.
Creamy "terre et mer" pots
Diced fish (la mer), boiled vegetables and fried lardons (la terre), with all the delicious flavours of land and sea brought together in a creamy sauce. May 31th 202071 K 2 55 min.
Lime crémeux
This "crémeux" is a creamy mixture ideal for filling tarts, either on its own or as a bottom layer topped with fruit, for example. April 14th 202187 K1 50 min.
Crème brulée
Crème brûlée (burned cream) is quite easy to prepare: it's a simple egg-cream dessert. The only difficulty is in making the delicious crunchy caramel layer on top. The perfect crème brulée (for me) is a cold and soft cream, with on top a nice hot caramel crust. This is a completely new version of the former recipe, with video. December 31th 20111.69 M 74.3 4 hours 40 min.
European glass
A little dessert that's rather long to make, but which will always impress your guests. Layered in a glass: a jellied red fruit coulis, a layer of pineapple charlotte cream, a layer of kiwi coulis, topped with a peeled clementine segment. It's "european" because it resembles the italian flag, and in another version with apricot instead raspberries, the irish flag (a country so dear to me). August 15th 2010247 K5 2 hours 30 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-04-05)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
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.
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.