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Tomato Rice with Oregano and Feta

4 Servings

25 minutes

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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).




Don't use long-grain rice. It lacks the starchiness of Arborio rice and won't yield a creamy, risotto-like consistency.

25 minutes



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Carolyn S.
January 3, 2023
So flavorful!
Bonnie C.
February 2, 2023
Add chicken
I added chicken. Worked out well. Was yummy!
Bicka B.

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.

Jocelyn M.

I 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?

Brady S.

This dish is fabulous - I made it with the white wine & fennel adaptation and still delicious. Maybe our rice is old, but it took at least double the time and far more added water to cook it to al dente.