INGREDIENTS

INSTRUCTIONS

Heat the butter or oil in an enameled pan, then add the onions and
cook until soft and transparent.  Add the rice and saute for a few
minutes, stirring constantly, then add the tomato sauce (or same
amount of canned chopped tomatoes, drained) and water, cover the pan
and simmer until the rice is almost tender (approximately 10  minutes).
Uncover and stir in the spinach, parsley, mint; season with  salt and
pepper. Partially cover the pan and continue cooking,  stirring with a
wooden spoon until the spinach has wilted. Grate a  little nutmeg over
the top and continue cooking until all the liquid  has been absorbed
and the spanakorizo is tender, not mushy. Remove  from the heat and
drape with a dry towel until ready to use. Transfer  to a warm serving
dish, and garnish with the sliced eggs and lemon  wedges.  Serve warm.
Note: To make Prassorizo (Leek Rice), substitute 1 1/2 pounds sliced
leeks for the spinach and add with the liquid. Leeks need longer
cooking time.  From: "The Food of Greece" by Vilma Liacouras Chantiles.
Avenel  Books, New York.  Typed for you by Karen Mintzias  From
Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
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Calories: 128
Calories From Fat: 38
Total Fat: 4.2g
Cholesterol: 141.4mg
Sodium: 157.2mg
Potassium: 177.4mg
Carbohydrates: 15.9g
Fiber: <1g
Sugar: 2.1g
Protein: 6.4g