Reprinted from The Blood Type Diet Website (

Spinach Feta Rice


A rice dish that will perk up your taste buds, AND it's good for all types. Fancy enough for company and delicious for leftovers. Serves 6-8 depending on portions.

  • 1 cup uncooked long-grain rice
  • 1 cup fat-free chicken broth [Type B should sub]
  • 1 cup water
  • 1 medium onion, chopped
  • 1 cup sliced portabello mushrooms (about 4 oz, or 4 big ones)
  • 2 cloves garlic, minced
  • 1 Tablespoon lemon juice
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried oregano leaves, crushed
  • 1 package chopped frozen spinach, cooked according to directions, then drained and pressed until most of water is gone. May use 6 cups shredded fresh spinach leaves instead
  • 4 oz. feta cheese, crumbled
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.
  5. Cover and simmer 15-20 minutes (according to your package instructions) or until rice is tender and liquid is absorbed.
  6. Cook and stir onion, mushrooms, and garlic in large skillet coated with nonstick cooking spray until onion is tender.
  7. Add cooked spinach, oregano leaves, salt, and lemon juice so that it, too, is warm.
  8. Add entire mixture to rice (or vice versa), add feta cheese, stir well and it's ready to serve.