Tuesday, May 27, 2014

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.
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

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

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