Classic Greek Sides: Rice + Fasolakia
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Some restrictions applyTraditional flavors in these mouth-watering green beans, slowly simmered in Niko Niko’s housemade tomato sauce and spices. Their rice has a unique flavor and color not to mention health benefits due to the Turmeric they use in their recipe.
Dimitrios Fetokakis runs Niko Niko’s, a popular Houston, Texas, restaurant founded by his parents Eleni and Chris in 1977. Everything from moussaka to spanakopita to baklava is made with recipes that have been passed down from the Athens restaurant run by Eleni’s father. Niko Niko’s has been featured on Food Network’s Diners, Drive-Ins, and Dives and the Houston Press called the Greek-American restaurant “Houston’s Best Family-Owned Restaurant.”
This package serves 10-12 people and includes:
- 32 oz. Fasolakia (Green Beans)
- 32 oz. Rice
- Niko Niko’s ships with ice packs, may thaw in transit
- Immediately place in the fridge for up to 5 days or freeze up to a month fridge 5 days
To Serve
Green Beans
- Remove from container and place in Cooking Pot.
- Stove Top: Pour into a saucepan and add ¼ cup water. Heat on Med/Low for 4 minutes.
- Microwave: Cover loosely and Microwave on high for 4 minutes
Rice
- Remove from container and place in Cooking Pot.
- Stove Top: Pour into a saucepan and add ¼ cup water.
- Heat on Med/Low for 4 minutes.
Green beans, onions, tomatoes, parsley, garlic, pomace oil
“Houston’s Best Family-Owned Restaurant” - Houston Press
“Houston’s Best Family-Owned Restaurant” - Houston Press
Founded by Eleni and Chris Fetokakis in 1977 and today run by their son, Dimitri, Niko Niko’s brings a true taste of Greece to Houston, where it’s become a beloved local institution. It found new levels of fame after an appearance on “Diners, Drive-Ins, and Dives,” and nowadays it’s packed every night of the week.
From moussaka to pastitsio, from gyro kits to spanakopita, plus plenty of dips on the side and baklava for dessert, Niko Niko’s Greek specialties are full of flavor and comforting to the max, made with recipes that have been passed down from the Athens restaurant run by Eleni’s father.
