Reprinted from The Blood Type Diet Website (

Spinach Feta Rice
Contributed by: Sue PhalenFrom the Recipe Archives


A rice dish that's fancy enough for company and delicious for leftovers.

  • 1 cup uncooked long-grain rice
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1/2 teaspoon dried oregano leaves, crushed
  • 1 cup sliced portobello mushrooms (about 4 oz, or 4 big ones)
  • 4 ounces feta cheese, crumbled
  • 1 cup chicken broth [or vegetable broth]
  • 1 cup water
  • 1 Tablespoon lemon juice
  • 1/2 teaspoon sea salt
  • 1 package chopped frozen spinach, cooked then drained and pressed until most of water is gone. May use 6 cups shredded fresh spinach leaves instead.
How to make it:
  1. Combine rice, broth, and water in medium saucepan.
  2. Bring water to boil.
  3. Add rice, stir once.
  4. Reduce heat to low; cover and simmer 15-20 minutes (according to your package instructions) or until rice is tender and liquid is absorbed.
  5. Cook and stir onion, mushrooms, and garlic in large skillet coated with nonstick cooking spray until onion is tender.
  6. Add cooked spinach, oregano leaves, salt, and lemon juice so that it, too, is warm.
  7. Add entire mixture to rice (or vice versa).
  8. Add feta cheese, stir well and it's ready to serve.