Step 1

First, rinse the uncooked rice. Place a fine mesh strainer over a large bowl in a kitchen sink. Add rice to the strainer and run cold water over the rice, using your hands to move it and wash it. Dump the water from the bowl occasionally. The water will initially be murky but should get clearer and clearer as you get rid of more starch. When the water is clear, you're done washing the rice.

Step 2

Add 1 cup of uncooked rice and 1.5 cups of chicken broth to a medium size saucepan. The proportion of liquid to rice will depend on the type of rice you use (refer to the package instructions).

Step 3

Bring to a boil, reduce to a simmer, and cook the rice for about 20 minutes (again, verify the times with the package instructions), occasionally stirring, until the liquid is absorbed and the rice is tender. Remove the rice from heat and let it rest covered while you proceed with the rest of the recipe.

Step 4

In a large, high-sided skillet, combine half of the halved grape tomatoes, minced garlic, 1 teaspoon of dried oregano, 1/4 teaspoon of salt, and 1 tablespoon of olive oil. Cook the tomatoes on medium heat for about 2 minutes until they soften and release juices.

Step 5

Stir in fresh spinach and cook until it wilts.

Step 6

Add cooked rice and drained chickpeas.

Step 7

Add 3 tablespoons of freshly squeezed lemon juice and the remaining uncooked halved grape tomatoes. Reheat on medium heat, stirring everything to combine. Add 1 extra tablespoon of olive oil if you like.

Step 8

In a medium bowl, combine cubed Feta cheese with 1 tablespoon of extra virgin olive oil, 1 tablespoon of freshly squeezed lemon juice, 1/2 teaspoon of dried oregano (add more to taste), 2 tablespoons of chopped fresh oregano (if using).

Step 9

Mix so that the herbs and olive oil coat the cubed Feta cheese.

Step 10

Mix half of the feta cheese mixture into the skillet with lemon rice. Reheat gently to warm it and soften the cheese with heat. Remove from heat. Season with salt and black pepper to taste.

Step 11

When serving, top the Mediterranean lemon rice with the remaining feta mixture and sprinkle fresh oregano on top.