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. ---------------------------------------------------------------------------
Nutrition
Ingredients
