| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Dairy | Greek | Vegetables, Grains, Ethnic, Greek | 4 | Servings |
INGREDIENTS
| 1 1/2 | tb | Olive oil |
| 1 | lg | Onion — chopped |
| 1 1/3 | tb | Garlic — minced |
| 4 | c | Fresh spinach — clean and |
| Chop | ||
| 3 | tb | Lemon juice |
| 4 | c | Cooked long grained rice |
| 2 | tb | 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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