| 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
A Message from our Provider:
“Quit griping about your church; if it was perfect, you couldn’t belong.”