lemon feta rice in baked tomatoes

This recipe is a little bit rebellious. We’re going to break one of the cardinal rules of cooking.

But first, I am sorry for my absence. Life got crazy and I got overwhelmed. I don’t like to cook when I’m stressed, but I love to cook to recover. This recipe is perfect for spending a couple of hours in the kitchen if you need to unwind after a stressful couple of weeks. (You probably won’t take that long. I told you, I am very slow.) There’s a lot of inactive time, which means you can get stuff done or settle down with a book while the rice is cooking and the tomatoes are baking.

Now, for the rule-breaking. We are going to overcook our rice a little bit. But first, we’re going to soak it in cold water for 30 minutes, which will help the rice keep its shape and make it soft instead of gluey. While the water is coming to a boil, give it a couple of stirs. This will also prevent the onions from sticking to the bottom of the pan. The rice is also great on its own, if you’re not a tomato person.

Lemony rice, salty feta, juicy tomatoes. It’s bright and summery and cozy at the same time. And it’s good for you. There are no downsides here. When life gives you lemons, zest them.

directions

1. Rinse and soak rice in cold water for 30 minutes. This will prevent the rice from getting sticky and gluey. Discard the water and rinse rice again.
2. Preheat oven to 400 F.
3. Cook diced onion in 2 tbsp olive oil in a medium saucepan over medium heat until golden, 10-12 minutes. Add garlic and cook until fragrant, about 2 minutes. Add chicken stock, lemon juice, salt, and rice.
4. Cook rice according to package, about 20-25 minutes. If it’s not a little soft yet, cook for a few more minutes until it is. Because we soaked it in water, it’ll hold its shape even if it’s overcooked. If it seems a little liquidy, don’t worry—that will keep it from getting dry in the oven.
5. While rice is cooking, prepare tomatoes. Slice the tops off neatly and set aside. Scoop out the seeds and middles. Season the insides with salt and pepper, and arrange in a baking dish drizzled with olive oil.
6. Sauté spinach in 2 tbsp of olive oil until wilted, 2—3 minutes.
7. Combine oregano, lemon zest, and 1 or 2 tablespoons of olive oil—just enough to turn it into a paste.
8. When rice is done, stir in oregano-lemon zest mixture, feta, and spinach.
9. Stuff tomatoes with the rice (don’t cram, but be generous), putting extra rice around the tomatoes. Top the tomatoes with the sliced-off tops for garnish.
10. Bake until soft, 15-20 minutes. It’s deceptively filling, so serve it with a light side like salad or fruit. Keep covered in the fridge for up to 3 days.