| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Vegetarian | New, Vegtime7 | 4 | Servings |
INGREDIENTS
| 3 | T | Extra-virgin olive oil |
| 4 | Scallions thinly sliced | |
| 1/2 cup | ||
| white and light green | ||
| parts | ||
| 1 | Onion or leek, finely | |
| chopped | ||
| White part only, 3/4 cup | ||
| 3 | T | Tomato paste |
| 1/2 | c | Uncooked long-grain white |
| rice | ||
| 10 | oz | Packaged spinach, stemmed |
| Rinsed well and cut into | ||
| thin strips | ||
| 1/4 | c | Chopped fresh dill |
| Kalamata olives and feta | ||
| cheese and/or | ||
| 1 | Thick yogurt for serving |
INSTRUCTIONS
SERVINGS LACTO This dish of spinach and rice topped with feta cheese and black olives is extremely simple to make, and therein lies its elegance. It's delicious served at room temperature, which means you can prepare it earlier in the day. In large skillet, heat 2 tablespoons oil over medium-high heat. Stir in scallions, onion, pinch of salt and 1/4 cup water. Reduce heat to medium-low, cover and cook 10 minutes. Uncover and cook until water evaporates. Continue cooking until onion is golden, about 5 minutes. Stir in tomato paste, 1/4 cups water and rice. Stir well, increase heat and bring to a boil. Reduce heat to low, cover again and simmer 10 minutes. Spread spinach and dill over rice, cover again and cook until rice is tender, about 10 minutes. Remove from heat, mix well, then place double thickness of paper towels over spinach-rice mixture. Cover again and let stand until cool. Season with salt and pepper to taste, then drizzle with remaining oil. Serve with olives and feta cheese. Recipe adapted from Mediterranean Grains and Greens by Paula Wolfert (HarperCollins, 1998). PER SERVING (WITHOUT OLIVES OR FETA): 218 CAL.; 5G PROT.; 4G TOTAL FAT (1G SAT. FAT); 270 CARB.; 0 CHOL.; 67MG SOD.; 4G FIBER Converted by MC_Buster. By Kathleen <schuller@ix.netcom.com> on Jun 05, 1999. Recipe by: Vegetarian Times Magazine, June 1999, page 64 Converted by MM_Buster v2.0l.
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