Type what you have

Ingredients

• ✓ feta cheese
• chile pepper
• herbes de provence
• lemon zest
• olive oil

Instructions

1. 1 Place feta cheese in a glass jar. Add chile pepper, herbes de Provence, and lemon zest. Fill jar with olive oil so feta is completely covered and seal.
2. 2 Marinate in a cool place, but not in the refrigerator, for 3 to 4 days. Remove chile pepper before serving.

By mannkochtgut

Ingredients

• ✓ feta cheese
• angel hair pasta
• butter
• onion
• shrimp

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Place pasta in the pot, cook 4 minutes, until al dente, and drain. Transfer to a large bowl.
2. 2 Melt the butter in a skillet over medium heat. Place onion in the skillet and cook until tender. Stir in shrimp, and cook 3 minutes, or until opaque. Mix in feta cheese, and continue cooking 1 minute. Toss with the pasta and serve.

By ESTEPHAN

Ingredients

• ✓ feta cheese
• chicken breast
• salad dressing
• artichoke heart
• olive
• caper

Instructions

1. 1 Place the chicken breast halves into a plastic zipper bag. Shake the bottle of Italian dressing and pour into the bag. Seal the bag and shake to thoroughly coat the chicken with the dressing; refrigerate at least 8 hours or overnight.
2. 2 Preheat oven to 350 degrees F (175 degrees C). Grease a baking dish with olive oil.
3. 3 Remove the chicken breast halves and shake off excess marinade. Discard the leftover marinade. Place the chicken between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the chicken with the smooth side of a meat mallet to a thickness of 1/2 inch.
4. 4 Mix together the artichoke hearts, olives, capers, and feta cheese in a bowl; spoon about 2 tablespoons of the feta mixture into the middle of each flattened chicken breast. Roll each chicken breast around the filling and secure with toothpicks. Place the rolled chicken breasts into the prepared baking dish.
5. 5 Bake in the preheated oven until the chicken has browned and the juices run clear, about 30 minutes.

By JennCD

Ingredients

• ✓ feta cheese
• pizza crust
• pesto
• tomato
• green bell pepper
• black olive
• red onion
• artichoke heart

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Spread pesto on pizza crust. Top with tomato, bell pepper, olives, red onion, artichoke hearts, and feta cheese.
3. 3 Bake in the preheated oven until cheese is melted and browned, 8 to 10 minutes.

By Shelly Williams

Ingredients

• ✓ feta cheese
• basil pesto
• pine nut
• pork loin chop
• black pepper
• oregano
• garlic
• red pepper flakes
• thyme
• balsamic vinegar

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Mix feta, pesto, and pine nuts in a bowl. Cut a 3-inch slit in the side of each pork chop, using the tip of a sharp knife, about 2 inches deep and 1/4-inch away from bone. Stuff pork chops with feta-pesto filling and secure with toothpicks.
3. 3 Mix black pepper, oregano, garlic, red pepper flakes, and thyme in a small bowl; rub onto both sides of each chop. Place chops into a shallow baking dish.
4. 4 Bake in the preheated oven until chops are golden, about 40 minutes. An instant-read meat thermometer inserted into the center of the stuffing should read 145 degrees F (63 degrees C). Brush chops with balsamic vinegar and bake until vinegar forms a glaze, 5 minutes more.

By SDaisy2

Ingredients

• ✓ feta cheese
• linguine pasta
• olive oil
• garlic
• shrimp
• fire roasted tomato
• basil
• salt
• pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook until tender yet firm to the bite, 8 to 10 minutes.
2. 2 While pasta is cooking, heat olive oil in a large skillet over medium heat. Add garlic; cook and stir in hot oil until fragrant, about 1 minute. Add shrimp; cook, stirring occasionally, until opaque, 3 to 5 minutes. Pour in tomatoes and cook until heated through. Season with basil, salt, and pepper.
3. 3 Add drained pasta to sauce; toss to coat. Sprinkle with feta to serve.

By Amy

Ingredients

• ✓ feta cheese
• roma tomato
• olive oil
• garlic
• parsley
• basil
• oregano
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Mix together tomatoes, olive oil, garlic, parsley, basil, oregano, salt, and pepper in a large bowl, working the seasonings into cavities of tomatoes. Place tomatoes, cut-sides up, on a baking sheet. Sprinkle each tomato with about 1 tablespoon feta cheese.
3. 3 Bake in the preheated oven until tomatoes are cooked but still firm, about 15 minutes.

By WendyWendy

Ingredients

• ✓ feta cheese
• olive oil
• pumpkin
• onion
• garlic
• arborio rice
• vegetable broth
• salt
• pepper
• spinach

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Brush a baking dish with olive oil.
2. 2 Place pumpkin in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm. Transfer pumpkin to baking dish, and brush with oil. Season with salt and pepper. Bake in the preheated oven until golden brown.
3. 3 Meanwhile, heat olive oil in a saucepan. Cook onion and garlic until tender.
4. 4 Stir in rice, and cook for 1 to 2 minutes. Slowly add vegetable broth 1/2 cup at a time, stirring frequently and allowing all the liquid to be absorbed before adding more broth. Continue cooking until the rice is tender to the tooth, and then season with salt and pepper to taste.
5. 5 When roasted pumpkin is almost done, place feta on a baking sheet, and bake in preheated oven until the cheese is hot, and is beginning to melt along the edges.
6. 6 Mash 1/2 of the pumpkin, and stir into risotto with spinach. Ladle risotto into bowls, and top with remaining pumpkin cubes and heated feta.

By MEL_JADE

Ingredients

• ✓ feta cheese
• spaghetti squash
• olive oil
• onion
• garlic
• zucchini
• green bell pepper
• herb seasoning
• black pepper
• tomato

Instructions

1. 1 Pierce the shell of spaghetti squash with a fork and place in a microwave-safe dish; cook in the microwave on high for 12 minutes. Set aside until cool enough to handle.
2. 2 Slice squash in half lengthwise; remove seeds. Use a fork to pull the flesh away from the shell and place into a large bowl; fluff with the fork to separate strands as much as possible.
3. 3 Heat olive oil in a large skillet over medium heat. Cook and stir onion in hot oil until just tender, about 3 minutes. Add garlic; cook and stir for another 3 minutes. Stir zucchini and green bell pepper into mixture; season with Italian herb seasoning and black pepper.
4. 4 Pour tomatoes into the skillet. Continue cooking just until tomatoes are warmed, 3 to 5 minutes. Add squash strands to the skillet and toss until evenly mixed. Sprinkle with feta cheese and toss again to serve.

By Joanna Childs Mondragon

Ingredients

• ✓ feta cheese
• olive oil
• zucchini
• onion
• garlic
• tomato
• basil
• salt
• black pepper
• halibut steak

Instructions

1. 1 Preheat oven to 450 degrees F (230 degrees C). Lightly grease a shallow baking dish.
2. 2 Heat olive oil in a medium saucepan over medium heat and stir in zucchini, onion, and garlic. Cook and stir 5 minutes or until tender. Remove saucepan from heat and mix in tomatoes, basil, salt, and pepper.
3. 3 Arrange halibut steaks in a single layer in the prepared baking dish. Spoon equal amounts of the zucchini mixture over each steak. Top with feta cheese.
4. 4 Bake 15 minutes in the preheated oven, or until fish is easily flaked with a fork.

By dakota kelly

Ingredients

• ✓ feta cheese
• olive oil
• garlic
• salt
• tomato
• pizza crust
• mozzarella cheese
• fontina cheese
• basil
• parmesan cheese

Instructions

1. 1 Stir together olive oil, garlic, and salt; toss with tomatoes, and allow to stand for 15 minutes. Preheat oven to 400 degrees F (200 degrees C).
2. 2 Brush each pizza crust with some of the tomato marinade. Sprinkle the pizzas evenly with Mozzarella and Fontina cheeses. Arrange tomatoes overtop, then sprinkle with shredded basil, Parmesan, and feta cheese.
3. 3 Bake in preheated oven until the cheese is bubbly and golden brown, about 10 minutes.

By Michelle

Ingredients

• ✓ feta cheese
• cooking spray
• lasagna noodle
• onion
• garlic
• vegetable broth
• rosemary
• artichoke heart
• spinach
• tomato pasta sauce
• mozzarella cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13 inch baking dish with cooking spray.
2. 2 Bring a large pot of lightly salted water to a boil. Add noodles and cook for 8 to 10 minutes or until al dente; drain.
3. 3 Spray a large skillet with cooking spray and heat on medium-high. Saute onion and garlic for 3 minutes, or until onion is tender-crisp. Stir in broth and rosemary; bring to a boil. Stir in artichoke hearts and spinach; reduce heat, cover and simmer 5 minutes. Stir in pasta sauce.
4. 4 Spread 1/4 of the artichoke mixture in the bottom of the prepared baking dish; top with 3 cooked noodles. Sprinkle 3/4 cup mozzarella cheese over noodles. Repeat layers 2 more times, ending with artichoke mixture and mozzarella cheese. Sprinkle crumbled feta on top.
5. 5 Bake, covered, for 40 minutes. Uncover, and bake 15 minutes more, or until hot and bubbly. Let stand 10 minutes before cutting.

By DMCCRACKEN

Ingredients

• ✓ feta cheese
• farfalle pasta
• olive oil
• garlic
• red pepper flakes
• lemon juice
• pine nut
• black olive
• sun-dried tomato
• salt
• pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Place farfalle pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
2. 2 Heat the oil in a large skillet over medium heat, and cook the garlic until lightly browned. Mix in red pepper and lemon juice. Stir in the pine nuts, olives, and sun-dried tomatoes. Toss in the cooked pasta and feta cheese. Season with salt and pepper.

By Cathy Johnston

Ingredients

• ✓ feta cheese
• farfalle pasta
• olive oil
• red bell pepper
• yellow bell pepper
• kale
• garlic
• basil
• cayenne pepper
• salt
• black pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook farfalle at a boil, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes. Drain and set aside.
2. 2 Heat oil in a skillet over medium heat. Add bell peppers, kale, garlic, basil, cayenne pepper, salt, and black pepper; cook until vegetables are tender.
3. 3 Toss farfalle in a large bowl with vegetable mixture; sprinkle with feta cheese to serve.

By MOTTSBELA

Ingredients

• ✓ feta cheese
• orzo
• olive oil
• butter
• garlic
• basil
• red pepper flakes
• pine nut
• baby spinach
• balsamic vinegar
• tomato
• salt

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes. (Firm or slightly undercooked orzo works best for this dish.) Drain, transfer to a mixing bowl, and set aside.
2. 2 Heat olive oil and butter in a large skillet over medium high heat, stirring to blend. Stir in garlic, basil, and red pepper flakes, and reduce heat to medium. Stir in pine nuts and cook until lightly browned. Add spinach, cover, and cook on low heat for 5 minutes, or until spinach is wilted.
3. 3 Toss spinach mixture with orzo pasta. Portion onto serving plates with a drizzle of balsamic vinegar and a sprinkling of crumbled feta cheese and chopped tomatoes. Allow guests to adjust seasoning with salt, as needed. Enjoy!

By ASCALESE

Ingredients

• ✓ feta cheese
• butter
• olive oil
• garlic
• sun-dried tomato pesto
• basil
• oregano
• parmesan cheese
• alfredo sauce
• chicken breast
• pizza crust
• tomato

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 In a small bowl, mix together the butter, olive oil, garlic, pesto, basil, oregano, Parmesan cheese and Alfredo sauce. Arrange the chicken on top of the pizza crust. Pour the Alfredo sauce mixture evenly over the chicken. Top with tomato and feta cheese.
3. 3 Bake for 10 to 15 minutes in the preheated oven, until the crust is lightly browned and toppings are toasted. Cut into wedges to serve.

By RRADAMS

Ingredients

• ✓ feta cheese
• olive oil
• sun-dried tomato
• black olive
• basil
• tomato
• chive
• black pepper
• salt
• red pepper flakes
• garlic
• farfalle pasta

Instructions

1. 1 In a large bowl, combine olive oil, sun dried tomatoes, olives, basil, tomatoes, chives, salt, black pepper, red pepper flakes, and garlic. Marinate for 3 hours.
2. 2 Cook pasta in a large pot of boiling water until al dente. Drain.
3. 3 Pour sauce over hot pasta, and toss lightly. Sprinkle with feta cheese, if desired.

By Patti Rotman

Ingredients

• ✓ feta cheese
• pumpkin
• eggplant
• tomato
• ricotta cheese
• pesto
• egg
• salt
• pepper
• tomato sauce
• pasta sheet
• mozzarella cheese
• parmesan cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place pumpkin on a baking sheet and roast in oven until browned and tender, about 30 minutes. Meanwhile, grill eggplant on a charcoal grill or fry in a skillet, turning once, until charred and tender, 10 to 15 minutes. Halve tomatoes and place on baking sheet in oven for last 15 minutes of pumpkin time; cook until tender and wrinkly.
3. 3 In a medium bowl, stir together ricotta, feta, pesto, eggs, salt and pepper until well mixed. Fold roasted pumpkin into ricotta mixture.
4. 4 Spoon half of the tomato sauce into a 9x13 baking dish. Lay two pasta sheets over the sauce. Arrange a single layer of eggplant slices over pasta and top with half the ricotta mixture. Cover with two more pasta sheets. Arrange the roasted tomatoes evenly over the sheets and spoon the remaining half the ricotta mixture over the tomatoes. Sprinkle with half the mozzarella. Top with remaining two sheets of pasta. Pour remaining tomato sauce over all and sprinkle with remaining mozzarella and Parmesan.
5. 5 Bake in preheated oven 30 to 40 minutes, until golden and bubbly.

By Rosemary

Ingredients

• ✓ feta cheese
• butter
• olive oil
• garlic
• sun-dried tomato pesto
• basil
• oregano
• parmesan cheese
• pizza crust
• tomato
• spinach
• onion
• jalapeno pepper

Instructions

1. 1 Preheat oven according to pizza crust package directions.
2. 2 In a small bowl combine butter, olive oil, garlic, pesto, basil, oregano and Parmesan cheese. Spread mixture evenly on pizza crust.
3. 3 Arrange tomato, spinach, onion and jalapeno on pizza. Top with crumbled feta cheese.
4. 4 Bake according to pizza crust package directions.

By aimee

Ingredients

• ✓ feta cheese
• whole wheat lasagna noodle
• ground turkey
• garlic
• spinach
• chive
• oregano
• parsley
• basil
• egg white
• ricotta cheese
• parmesan cheese
• black pepper
• tomato pasta sauce
• cheddar cheese

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally, until cooked through, about 8 minutes. Drain.
3. 3 Brown ground turkey with garlic in a nonstick skillet over medium heat, breaking the turkey up as it cooks, until no longer pink, about 10 minutes. Stir spinach, chives, oregano, parsley, and basil into ground turkey mixture, cook until heated through, and remove from heat.
4. 4 Lightly beat egg whites in a bowl and mix ricotta, feta, and Parmesan cheeses into beaten egg whites. Season with black pepper. Stir ground turkey mixture into cheese mixture.
5. 5 Lay cooked lasagna noodles flat onto a sheet of waxed paper. Divide filling into 8 equal portions and roll the filling into balls. Place a filling ball on one end of a noodle and roll the pasta up around the filling; repeat with remaining noodles and filling.
6. 6 Spread a thin layer of pasta sauce over the bottom of a 9x13-inch baking dish; place rolls into dish with seam sides down. Pour remaining pasta sauce over rolls and sprinkle with Cheddar cheese. Cover dish with aluminum foil.
7. 7 Bake in the preheated oven until cheese topping has melted and the sauce is bubbling, about 40 minutes.

By Terri1984

Ingredients

• ✓ feta cheese
• olive oil
• onion
• garlic
• chicken breast
• chicken broth
• artichoke heart
• sun-dried tomato
• olive
• salt
• oregano
• basil
• black pepper
• angel hair pasta

Instructions

1. 1 Heat olive oil in a large skillet over medium-high heat; cook and stir onion and garlic in hot oil for 1 minute. Add chicken; cook and stir until chicken is no longer pink, 5 to 10 minutes. Stir chicken broth, artichoke hearts with juice, sun-dried tomatoes, olives, salt, oregano, basil, and black pepper into chicken mixture; cover skillet and simmer until chicken is cooked through, about 10 more minutes.
2. 2 Bring a large pot of lightly salted water to a boil. Cook angel hair in the boiling water, stirring occasionally until cooked through but firm to the bite, 4 to 5 minutes. Drain and transfer pasta to a platter; spoon chicken mixture over pasta. Sprinkle with feta cheese.

By Bren

Ingredients

• ✓ feta cheese
• all-purpose flour
• cornmeal
• salt
• butter
• egg
• water
• ricotta cheese
• parmesan cheese
• parsley
• basil
• oregano
• mozzarella cheese
• ham
• spinach
• roasted red pepper

Instructions

1. 1 Whisk flour, cornmeal, and salt together in a bowl. Cut in butter with a pastry blender until mixture resembles coarse crumbs. Beat 2 eggs with 3 tablespoons cold water; stir into flour mixture until dough holds together, adding 1 tablespoon more cold water if needed. Shape 2/3 of dough into a flattened round; repeat with remaining 1/3 dough. Wrap each in plastic wrap and refrigerate until firm enough to roll, at least 30 minutes.
2. 2 Preheat the oven to 375 F (190 C). Set aside a 9-inch springform pan.
3. 3 Meanwhile, stir ricotta cheese, Parmesan cheese, crumbled feta, 1 egg, parsley, basil, and oregano together in a bowl until combined.
4. 4 Roll out larger dough portion on a lightly floured surface into a 15-inch circle. Carefully place in ungreased springform pan; press lightly against bottom and sides. Trim overhanging dough to 1-inch from pan rim.
5. 5 Scatter 1 cup mozzarella over crust; arrange 1/2 ham slices in an even layer. Spread ricotta cheese mixture on top, then sprinkle with spinach. Cover with remaining 1/2 ham slices. Press down gently to pack layers. Add red peppers in a single layer and top with remaining 1 cup mozzarella. Press down again.
6. 6 Roll out remaining 1/3 dough on a lightly floured surface into a 9-inch circle. Place over filling to cover. Moisten edges with water; seal crusts together. Crimp or flute edges. Crust should not extend above pan rim. Beat remaining 1 egg; brush over crust. Cut several small vents in top crust for steam to escape.
7. 7 Bake in the preheated oven until crust is deep golden brown and pulls away from sides, about 1 hour.
8. 8 Cool in pan on wire rack for 45 minutes. Remove pan sides; cool completely. Cut into 12 wedges. Serve at room temperature.

By Christine L

Ingredients

• ✓ feta cheese
• egg
• phyllo dough
• olive oil

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease two 9-inch round cake pans.
2. 2 Mix feta cheese and eggs together in a bowl for the filling.
3. 3 Lay one sheet of phyllo on a work surface and brush liberally with olive oil. Top with another sheet and brush again with oil. Repeat for a total of four sheets, but do not brush the top of the fourth sheet. Transfer the stack of oiled sheets to one of the prepared cake pans. Drape over the bottom of the pan, trying not to be too perfect about it; you want some folds and wrinkles in the phyllo.
4. 4 Spread 1/2 of the filling over the phyllo in an even layer. Fold the overhanging phyllo over the filling, again letting natural folds and wrinkles occur. Loosely lay one sheet of phyllo over the top, brush with oil, and use the oiled brush to pat down the sides all around the circumference of the cake pan.
5. 5 Repeat Steps 3 and 4 with remaining phyllo, oil, and filling to assemble the second pie.
6. 6 Bake both pies in the preheated oven until the tops are a deep golden brown, 45 to 55 minutes. Let cool slightly before slicing. Serve warm or at room temperature.

By Diana Moutsopoulos

Ingredients

• ✓ feta cheese
• egg
• all-purpose flour
• sesame seed
• oil
• honey

Instructions

1. 1 Cut feta cheese into squares or rectangles about 1/2 inch thick.
2. 2 Crack eggs into a bowl wide enough to fit the feta and beat lightly with a fork. Place flour on a plate. Place sesame seeds on a second plate.
3. 3 Coat each piece of feta in flour, then eggs, and then sesame seeds. Be sure to coat well with each step, so all sides are covered.
4. 4 Heat enough olive oil to shallow fry in a frying pan over medium-high heat. Working in batches if necessary, carefully add the feta and fry until nicely golden, about 5 minutes. Flip and fry on the other side, about 5 minutes more. Drain on paper towels to remove any excess oil. Drizzle honey on top and serve warm.

By Eleni Saltas

Ingredients

• ✓ feta cheese
• olive oil
• red pepper flakes
• oregano

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Place the feta in an ovenproof baking dish. Drizzle with olive oil. Cover liberally with pepper flakes, and sprinkle with oregano.
3. 3 Bake, uncovered, in the preheated oven until feta is soft, about 10 minutes.

By Diana Moutsopoulos

Ingredients

• ✓ feta cheese
• salmon
• black pepper
• garlic
• puff pastry sheet
• egg white

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
2. 2 Make filling: Combine feta cheese, smoked salmon, black pepper, and garlic in a large bowl.
3. 3 Prepare pastry: Roll out puff pastry sheet on a lightly floured surface to form a 12x12-inch sheet; cut out sixteen 3x3-inch squares. Place a spoonful of filling in the center of each square. Pull together corners of each square to form 16 packets. Brush packets with beaten egg white and place on the prepared baking sheets.
4. 4 Bake in the preheated oven until golden brown, about 20 minutes. Serve warm.

By TEXICANTWIN

Ingredients

• ✓ feta cheese
• olive oil
• sun-dried tomato
• garlic
• lemon juice
• black pepper
• red pepper flakes
• salt

Instructions

1. 1 Combine feta cheese, olive oil, sun-dried tomatoes (plus some of the oil), garlic, lemon juice, pepper, red pepper flakes, and salt in a large resealable plastic bag and allow to marinate for 1 hour at room temperature.
2. 2 Preheat the oven to 325 degrees F (165 degrees C).
3. 3 Transfer ingredients to a small oven-proof stone dish or ramekin.
4. 4 Bake in the preheated oven until spread bubbles and is slightly browned, about 15 minutes. Serve immediately.

By Britt Brouwer

Ingredients

• ✓ feta cheese
• bow tie pasta
• green onion
• balsamic vinegar
• olive oil
• tomato

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and place in ice water until cool.
2. 2 Toss pasta with onion, feta, balsamic, olive oil and tomato. Serve immediately or chill 1 to 2 hours in refrigerator.

By Kim Samuels

Ingredients

• ✓ feta cheese
• chicken broth
• quinoa
• walnut
• cranberry

Instructions

1. 1 Bring chicken broth and quinoa to a boil in a saucepan. Reduce heat to low, cover, and simmer until quinoa is tender and broth has been absorbed, 15 to 20 minutes. Transfer quinoa to a bowl.
2. 2 Stir walnuts and cranberries through the quinoa; add feta cheese and gently stir.

By Laura Manos Emms

Ingredients

• ✓ feta cheese
• water
• brown rice
• green bean
• olive oil
• black pepper

Instructions

1. 1 Bring water and brown rice to a boil in a saucepan; cook until rice has softened, 15 to 20 minutes. Drain.
2. 2 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add green beans, cover, and steam until tender, 2 to 6 minutes.
3. 3 Heat olive oil in a large skillet over medium-high heat. Saute green beans and rice in hot oil until lightly crisped, 5 to 10 minutes. Stir in feta cheese; drizzle olive oil over the top and season with black pepper.

By Charley