Name: Spanahorizo
Ingredients: 1/2 c Olive oil; 1 bn Parsley; chopped fine; 1 lg Yellow onion; chopped fine; 1 tb Garlic, finely choppped Water; 2 tb Tomato paste; 1 c Tomatoes, chopped; 1/8 ts Salt; 1/8 ts Pepper; 2 bn Spinach; stems removed, chopped; 1 c White rice, uncooked

This one is so simple that we miss it. Why aren’t we more grateful? There are many answers to that question, but this one is central: we aren’t grateful because we’ve never asked God to give us a grateful heart. By nature we are covetous, greedy, grasping and unhappy. Left to ourselves, we will be just like that rich fool. Generosity isn’t our natural impulse. We aren’t born giving; we’re born getting. Gratitude is not the inborn language of the heart.

Ray Pritchard

CATEGORY	CUISINE	TAG	YIELD
Vegetables		Vegetables	4	Servings

INGREDIENTS

1/2	c	Olive oil
1	bn	Parsley; chopped fine
1	lg	Yellow onion; chopped fine
1	tb	Garlic, finely choppped Water
2	tb	Tomato paste
1	c	Tomatoes, chopped
1/8	ts	Salt
1/8	ts	Pepper
2	bn	Spinach; stems removed, chopped
1	c	White rice, uncooked

INSTRUCTIONS

In a large saucepan place the oil and heat it on medium high until it is
hot.  Add the parsley, onions, and garlic. Saute the ingredients for 3 to 4
minutes, or until the onions are translucent.
Add the water and bring it to a boil.
Add the tomato paste, chopped tomatoes, salt, and pepper. Mix the
ingredients together thoroughly so that everything is well combined.
Add the spinach and rice.  Simmer the ingredients for 30 minutes on low
heat, or until the rice is done.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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