in Soup Recipes

Mom's rice pots with feta and cherry tomatoes

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Ingredients for 2 servings:

  • 4 tbsp olive oil
  • 250 g rice (parboiled rice), 1 large cup
  • 1 liter of boiling water
  • 1 tsp, leveled sea salt
  • 150 g feta cheese, Greek, in cubes
  • 250 g cherry tomatoes, with the stem
  • Pepper, from the mill

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 20 minutes

vegetarian, one pot

Heat the olive oil in a deep pan and brown the rice for three minutes. Pour in the boiling water. Add the sea salt and simmer for 10 minutes. Lightly crush the tomatoes. Add them to the pan with the stems and feta. Turn off the heat. Cover and simmer for another 5 minutes. Remove the stems. Serve on plates and serve with freshly ground pepper.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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