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Spinach Rice

Page history last edited by PBworks 15 years, 5 months ago

 adapted from Modern Greek by Andy Harris

 

 

Ingredients

4 TBSP olive oil 

1 TBSP dried oregano

4 Scallions (including greens) finely chopped

1 TBSP dried mint

2 Cloves Garlic 

2 lb. spinach

1/3 Cup long-grain white rice (washed) 

3 TBSP finely chopped fresh dill including stems

Salt and fresh ground pepper

 

Directions

- Heat half the olive oil in a large saucepan over medium heat – saute scallions and garlic (5 min)

- Add rice, dill and dried herbs, sauté another 2 minutes

- Add enough water to just cover the ingredients, then add spinach and stir constantly until it wilts

- Add the remaining 2 Tb olive oil, salt and pepper to taste (and, if necessary, enough water to cover)

- Simmer, covered, 15-20 minutes until rice is cooked and most of the liquid has been absorbed  (stirring

occasionally to prevent the mixture from sticking to the pan)

- Remove from the heat and cover with a thick tea towel, replace the lid and set aside for a few minutes, serve

hot.  Serves 4-6.

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