| 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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