Dilly Feta Rice Bake (Alvaniko Briami)

Basic Recipe from ” The Foods of The Greek Islands” by Aglaia Kremezi

Adaptations in bold italics

1/2 cup olive oil

2 cups chopped onions

3 green bell peppers, cored, seeded and chopped or any combination of red and green peppers, increase to equal 2 cups

2-3 hot chiles or 1/2 tablespoon crushed red chile pepper

1 1/2 cups medium grain rice any rice,including jasmine

1 pound Feta Cheese, crumbled

1 1/2 cups chopped fresh dill

4 1/2 cups whole milk

large bunch of cleaned and chopped greens such as mustard or collard

salt and pepper to taste

paprika to taste

Preheat oven to 400

In a large skillet, saute onions, peppers and chiles until soft about 4 minutes saute until vegetables have thrown all their water and are reduced somewhat.They should glisten with the oil and be fragrent

Add rice and saute for a minute more. Remove from heat, let cool slightly, then stir in feta cheese and dill. Transfer to 2qt baking dish and stir in the milk.  Saute greens until tender and reduced in volume. Add to rice mixture. Add Salt and Pepper and probably a tsp or so of Paprika

Bake, stirring once, for 45 minutes or until the rice has absorbed all the milk and is tender. Bake until golden brown all over, no need to stir. Serve warm or at room temperature.

Leftovers with a Greek Fried Egg:

Warm a plate of rice and set aside. Heat good quality olive oil, about 2 tbls, until piping hot but not smoking. Carefully slip in an egg. It will immediately pop and sizzle. Spoon the hot olive oil over the top of the egg until desired done-ness is achieved. Pour hot oil and egg over rice, add salt and pepper to taste and eat, being careful not to burn your tongue!


One Response to “Dilly Feta Rice Bake (Alvaniko Briami)”

  1. Dill-icious: My Big Fat Greek Rice Dish « Lusciously Local Says:

    […] Dilly Feta Rice Bake (Alvaniko Briami) […]

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