INGREDIENTS

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.

A Message from our Provider:

“A lot of kneeling will keep you in good standing.”