Greek Rice - Rice With Spinach And Feta

• 1 cup uncooked long grain rice
• 1 1/2 cups low sodium chicken broth or 1 1/2 cups vegetable broth
• 1/2 cup water
• 2 tablespoons olive oil
• 1 tablespoon butter
• 3/4 cup diced onion
• 8 ounces sliced mushrooms
• 3 garlic cloves, minced
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon dried oregano or 2 teaspoons minced fresh oregano
• 6 cups fresh Baby Spinach, washed and spun dry (if you use grown spinach, remove stems and coarsely chop it, too)
• fresh ground black pepper, to taste
• 1 tablespoon dry sherry
• 4 ounces feta cheese, crumbled

1. Over medium heat in a saucepan, combine the rice, broth, and water, and bring to a boil.
2. Cover, reduce the heat to medium low, and let simmer for 15 to 18 minutes or until the rice has absorbed the liquid; transfer to a serving bowl and keep warm.
3. In a skillet over medium heat, melt the olive oil and butter together, then add the onion, mushrooms, and garlic for 5 to 7 minutes, then stir in the lemon juice and oregano.
4. Add the spinach and pepper, then sprinkle with the sherry and toss until the spinach is slightly wilted; remove from heat.
5. Add the crumbled feta and toss until the cheese begins to melt.
6. Add to the cooked rice, toss well, and serve immediately.

long grain rice, chicken broth, water, olive oil, butter, onion, mushrooms, garlic, lemon juice, oregano, grown spinach, fresh ground black pepper, sherry, feta cheese

Taken from www.food.com/recipe/greek-rice-rice-with-spinach-and-feta-115503 (may not work)