Greek Rice and Shrimp Bake with Feta Crumb Topping

Ingredients

2 1/2 cups (625 mL) chicken or vegetable stock 1 bay leaf 1 1/4 cups (300 mL) long-grain white rice 2 tbsp (25 mL) olive oil 1 onion, chopped 2 cloves garlic, finely chopped 1 tsp (5 mL) dried oregano leaves 1/4 tsp (1 mL) hot red-pepper flakes, or to taste 2 large tomatoes, seeded and chopped 1 large red or green bell pepper 1 lb (500 g) large raw shrimp, peeled and deveined, tails left on Feta Crumb Topping 3/4 cup (175 mL) soft fresh bread crumbs 3/4 cup (175 mL) crumbled feta 2 tbsp (25 mL) chopped fresh parsley

Description

This Greek Spin On The Classic Baked Rice Casserole Calls For Shrimp, But Chicken Can Also Be Used. Cut Three Large Boneless Chicken Breasts Into Cubes And Brown First In Oil In A Hot Skillet Before Adding To Cooked Rice. If You Plan On Doubling The Rec

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