Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.

Tomato Rice with Oregano and Feta
This is our adaptation of Diane Kochilas’ risotto-esque tomato rice. The grains are cooked until al dente (the centers are still slightly firm) and the consistency is a little loose and soupy. We opted to use grape or cherry tomatoes because they tend to be dependably good no matter the season. Kochilas uses ouzo, the Greek anise-flavored liqueur, as seasoning in her rice; if you prefer, substitute an equal amount of white wine plus 1 teaspoon fennel seeds. To avoid a flare-up, take the skillet off the heat when adding the ouzo (this step is not necessary if using wine instead of ouzo).
4
Servings
Don't use long-grain rice. It lacks the starchiness of Arborio rice and won't yield a creamy, risotto-like consistency.
25 minutes
Ingredients
-
3
tablespoons extra-virgin olive oil, plus more to serve
-
1
tablespoon salted butter
Directions
-
01In a 12-inch skillet over medium-high, heat the oil and butter until the butter melts. Add the onion, tomatoes and ½ teaspoon salt, then cook, stirring occasionally, until the onion has softened and the tomatoes begin to release their juice, about 5 minutes.
Pardon the interruption
You need to be a Milk Street Digital Member to see the full recipe
JOIN MILK STREET DIGITAL & PRINT
12 WEEKS FOR JUST $1
and get access to all of our recipes and articles online, as well as in print.
GET DIGITAL & PRINTI live in a dry house, no ouzo or wine. What would you recommend instead? I would think that the fennel seeds are a given, but water with a touch of vinegar for the acid? Crushed or whole fennel seeds?
Also, I'm dying to try the risotto riff using couscous, that technique would work here right?
A great take on risotto. The addition of the feta ups the saltiness so in the future I will cut way back on the salt. Served with garlic lemon marinated shrimp which cooked on top of the rice with the lid on for around 5 minutes.