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Spinach and Feta Rice Pilaf

This simple and delicious rice dish is the perfect side for roast beef or lamb, burgers, or meatloaf. You can vary it by adding some sautéed mushrooms or red peppers (or both) in place of the tomatoes--or stir in some seasoned and cooked ground beef or lamb, or some black beans to make it a one-dish meal.


  • 1 1/2 cups long-grain white rice
  • 2 tablespoons olive oil
  • 1 1/2 cups diced onion
  • 3 cloves garlic, minced
  • 1/2 teaspoon dried oregano
  • 2 tablespoons Glace de Viande Gold® (or Glace de Agneau Gold®) dissolved in 3 cups hot water
  • 2 tablespoons lemon juice
  • 12-16 ounces fresh baby spinach leaves, roughly chopped
  • 1 cup diced tomatoes, fresh or canned (drained)
  • 1/4 cup chopped Kalamata olives
  • 4 ounces feta cheese, crumbled
  • Salt and ground black pepper


  1. Place the rice in a mesh strainer and rinse, rubbing the grains between your fingers, until the rinse water runs clear.  Set the rice aside.
  2. In a large saucepan, combine the oil and the onion over medium-low heat and cook until the onion is tender and translucent.  Add the garlic and oregano and cook for another minute.  Add the rice, stirring to coat it with oil, and cook 2-3 minutes more.
  3. Pour in the diluted Glace de Viande Gold® and add the lemon juice, stirring quickly to combine.  Increase the heat and bring the liquid to a boil.  Reduce the heat to low, cover the pan, and cook until the rice is just tender, about 15 minutes.
  4. Remove the pan from the heat and stir in the spinach.  Cover the pan and let it stand for 5 minutes, until the spinach is wilted.
  5. Stir in the tomatoes, olives, and feta and season to taste with salt and pepper
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Classic French Stocks and Sauces