Greek Rice Croutons

Greek Rice Croutons

This next-level rice crouton delivers traditional Greek flavours, with bone broth adding further depth. Elevate your next salad, soup, veggie kebab or serving of protein (fish, steak or souvlaki) by topping with these gourmet rice bundles.

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Ingredients
  • 1 cup (250 mL) USA long grain brown rice
  • 2 cups (500 mL) bone broth
  • 2 tsp (10 mL) onion powder
  • 1-1/2 cups (375 mL) packed baby spinach
  • 3/4 cup (175 mL) crumbled feta
  •   Vegetable oil to sauté
  •   Tzatziki to serve (optional)
Directions
  1. Combine rice, broth, and onion powder in a small saucepan. Bring to a boil uncovered over high heat; reduce to low simmer, cover and cook for 40 minutes. Purée half the cooked rice, spinach and feta with a hand blender or food processor (mix should be very sticky); stir in remaining half of rice.
  2. Wrap mixture in plastic wrap and smooth into an approximate 8×8 inch square*. Freeze for 1 hour or until firm enough to slice. Unwrap rice and cut with a knife or mini cookie cutters into desired shapes. Croutons can be kept frozen in an air-tight container for up to three months.
  3. Sauté rice croutons in 3-4 batches with oil in a large non-stick skillet over medium high heat until golden brown and crisp. Enjoy with tzatziki, over salads, soups, as a side or as a snack on the go.

*alternately, press rice mixture into ice cube trays or moulds in any desired shapes and sizes. Freeze to easily release from moulds.