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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Wonderful as part of a Greek meal. Ingredients:
1 lb spinach, washed well and drained |
3/4 cup rice, rinsed and drained |
water |
1 teaspoon salt |
1/4 teaspoon pepper |
1/4 teaspoon mint |
1/2 cup olive oil |
1 fresh lemon, halved |
Directions:
1. Place spinach in a saucepan. Simmer over low heat, covered, for 10 minutes. Set aside.
2. Place rice in a 2qt saucepan, add enough water to cover. Bring to a boil, stir in rice with a fork, then simmer until water is absorbed.
3. Add the partially cooked rice to the spinach, stir carefully with a fork to mix. Add salt, pepper and mint. Cover and simmer on low heat for 10-15 minutes, until rice is fully cooked.
4. In a frying pan, heat olive oil to the sizzling point. Do not allow to burn.
5. Pour holt oil over the rice and spinach, stirring carefully to mix.
6. Cover pot. Let sit for 10 minutes before serving.
7. Serve in a shallow bowl and sqeeze plenty of lemon juice over pilaf.
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