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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
Tip
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.
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January 3, 2023
So flavorful!
SO MUCH FLAVOR!
February 2, 2023
Add chicken
I added chicken. Worked out well. Was yummy!
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?
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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.