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Active time
30 minutes
6 Servings

1 cup long grain rice

4 tablespoons extra virgin olive oil

1 medium onion, finely chopped

1 clove of garlic, finely chopped

2 celery sticks, sliced thin

2 ½ cups low-sodium fish or chicken stock

½ cup dry white wine

1 tablespoon lemon juice

¾ pound medium shrimp, peeled and deveined

12 small black olives

3 ounces feta cheese, crumbled

Freshly ground black pepper and salt, to taste

  1. Pour the rice into a fine strainer, rinse thoroughly with cold water, and leave to drain. This is really important, as it hydrates the rice and prevents it from overcooking and sticking. 
  2. Heat the olive oil in a deep pan and sauté the onions, garlic and celery over medium heat until the onions are translucent. 
  3. Add the rice, stir gently and cook until it becomes slightly transparent.
  4. Pour in the stock, white wine and lemon juice. Cover the pan and cook on a gentle rolling boil for 15 minutes. Don’t be tempted to take off the lid.
  5. Add the shrimp and cook for 3 minutes. Stir in the olives and the feta, and season to taste with freshly ground black pepper and salt.

Try this with brown rice too, for a healthier dish. Cooking time in Step 4 will be about 45 minutes.

Recipe and photo courtesy of Positively Good for You


Calories: 310
Total Fat: 14g
Saturated Fat: 4g
Sodium: 570mg
Carbohydrate: 29g
Fiber: 1g
Protein: 13g

Yield: 6 Servings

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