The Greek Vegetarian -- Spinach and Rice Pilaf

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Spinach and Rice Pilaf (Spanakorizo)

 

Recipe By :The Greek Vegetarian, Diane Kochilas

Serving Size : 4 Preparation Time :0:00

Categories : The Greek Vegetarian

 

Amount Measure Ingredient -- Preparation Method

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1/2 cup olive oil

2 large red onions -- finely chopped

2 cloves garlic -- chopped

1 cup basmati rice

1 pound fresh spinach -- trimmed & coarsely chopped (about 8

cups)

salt & freshly ground pepper to taste

1 cup chopped fresh dill

pinch freshly grated nutmeg

strained fresh juice of 1 lemon

1/4 pound hard feta

 

In a large casserole or stewing pot, heat 1/4 cup of the olive oil and cook

onions and garlic over medium-low heat for 10 to 12 minutes until the onions are

soft and wilted. Do not brown. Add rice and stir for 1 to 2 minutes.

 

Add spinach in batches of about 2 cups, tossing after each addition and waiting

a few minutes for each batch to wilt and shrink a little so that it all fits in

the pot. Season with salt. Add 1 cup of water. Cover and simmer for 40

minutes, stirring occasionally, and adding more water if necessary to keep

mixture moist. Add dill and nutmeg and continue to cook for another 20 minutes

or until all the liquid has been absorbed and the spinach-rice pilaf is smooth

and creamy. Adjust the seasonings with salt & pepper, then add lemon juice and

remaining olive oil.

 

Spread the spanakorizo on a platter. Taking a vegetable peeler, shave the feta

into thin curly pieces over the spinach and rice. Garnish if desired with lemon

slices and serve either warm or at room temperature.

 

S(ISBN):

" 0-312-14608-6 "

Copyright:

" 1996 "

 

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Per serving: 451 Calories (kcal); 28g Total Fat; (55% calories from fat); 8g

Protein; 43g Carbohydrate; 0mg Cholesterol; 122mg Sodium

Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 5 1/2 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0