Greek Rice Bake With Shrimp And Feta Crumb Topping

Greek Rice Bake With Shrimp  And Feta Crumb Topping

This Greek spin on the classic baked rice  casserole calls for shrimp, but chicken  can also be used. Cut three large bone- less chicken breasts into cubes and  brown first in oil in a hot skillet before  adding to cooked rice. If you plan on  doubling the recipe, use 2 1/2 cups rice  and only 4 1/2 cups  stock. Ingredients: 2 1/2 cups chicken or vegetable stock 1 bay leaf 1 1/4 cups long-grain white rice 2 tbsp olive oil 1 onion, chopped 2 cloves garlic, finely chopped 1 tsp dried oregano leaves 1/4 tsp red-pepper flakes, or to taste 2 large tomatoes, seeded and chopped 1 large red or green bell pepper 1 lb. large raw shrimp, peeled and    deveined with tails left on Feta Crumb Topping 3/4 cup soft fresh bread crumbs 3/4 cup crumbled feta 2 tbsp chopped fresh parsley Directions: Place stock and bay leaf in a medium  saucepan and bring to a boil. Add rice;  return to a boil. Reduce heat, cover and  simmer for 20 minutes or until rice is  just tender. Remove from heat and let  cool to room temperature. Remove  bay leaf. Heat oil in a large nonstick skillet over  medium heat. Cook onion, garlic,  oregano and hot-pepper flakes,  stirring, for 4 minutes or until softened. Add tomatoes and red pepper; cook for  3 minutes until softened. Stir in rice and  spread in a greased 10-cup shallow  casserole dish. If making ahead, cover  and refrigerate. Preheat oven to 375°F . Bury shrimp in rice. Combine bread  crumbs, feta and parsley in a bowl;  spread over rice. Bake in oven for 25  to 30 minutes until shrimp are pink  and topping is light golden. Serves 4