At Home with Shay: Santorini Rice

This Santorini Rice came together when I was daydreaming about our travels pre-Covid. My husband and I took a vacation to Greece before we had kids (think 2005-ish). We spent a little time in Athens and about a week on the island of Santorini. The island was everything we hoped it would be. Fresh sea air, incredible scenery, plenty of area to walk, hike and explore. And of course, the local food was amazing.

At Home with Shay

WATCH: At Home with Shay: Santorini Rice

Ingredients

• 1 cup purple onion, diced
• 2 teaspoons garlic, finely chopped
• 1 tablespoon olive oil
• 3 cups chicken stock - sub vegetable stock if desired
• 1 ½ cups white or brown rice
• 1 tablespoon fresh oregano, finely chopped
• 1 cup grape tomatoes, halved
• ½ cup kalamata olives, pitted & halved
• ½ cup block feta, roughly crumbled by hand - sub with Violife brand vegan feta if desired
• 1 lemon, juiced
• 1 tablespoon olive oil
• salt & pepper to taste
• additional feta & parsley for garnish

Instructions

1. Heat a large saucepan over medium-high heat and add olive oil and diced onion. Cook until softened, then add garlic. Stir and allow to heat and become fragrant. Season with salt and pepper.
2. Add rice and stir, then add the chicken or vegetable stock. Let it come to a boil, then reduce to a simmer, cover, and let it cook until the rice is done. Timing depends on the type of rice you use. Check the package instructions, but it should take between 20-55 minutes. Brown rice generally takes the longest to cook.
3. Once the rice is cooked, turn off the heat, stir in the fresh oregano. Transfer to a large mixing or serving bowl. Add in the remaining ingredients, stirring to combine everything well. Taste and adjust seasonings if needed.
4. Top with additional feta and parsley if you’d like, and serve!