| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables, Dairy | Greek | Ethnic, Grains, Greek, Vegetables | 4 | Servings |
INGREDIENTS
| 1 1/2 | T | Olive oil |
| 1 | Onion, chopped | |
| 1 1/3 | T | Garlic, minced |
| 4 | c | Fresh spinach, clean and |
| Chop | ||
| 3 | T | Lemon juice |
| 4 | c | Cooked long grained rice |
| 2 | T | Basil, minced |
| Salt and pepper to taste | ||
| 1/4 | c | Feta cheese, crumbled |
INSTRUCTIONS
Heat oil in a heavy skillet or wok. Add onion and garlic and cook on medium-high heat until onion is softened and transparent. Add spinach, lemon juice and rice; cook, stirring frequently, until spinach is limp and rice is throughly heated. Toss in basil. Add salt and pepper to taste. Arrange rice in a mound on a colourful platter. If desired, surround with blanched sugar-snap peas. Sprinkle rice mixture with crumbled feta chese. Nutritional info: 376 cal; 9g pro, 68g carb, 7g fat (18%) Exchanges: 1.5 vegetable, .1 fruit, 3.8 bread, .1 meat, 1.3 fat Lisa Crawford (lisa_pooh@delphi.com) Recipe By : Miami Herald 3/95 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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