| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Eggs |
Vegetarian |
Vegetarian, Side dish |
6 |
Servings |
INGREDIENTS
| 2 |
tb |
Clarified butter or oil |
| 1 |
sm |
Onion; chopped |
| 1/2 |
c |
Raw long-grain white rice |
| 1/2 |
c |
Tomato sauce |
| 1/4 |
c |
Water (or more) |
| 2 |
lb |
Fresh spinach;washed,trimmed |
| 1/4 |
c |
Chopped parsley |
| 2 |
|
Sprigs fresh mint; chopped |
|
|
Salt & freshly ground pepper |
|
|
Grated nutmeg |
| 4 |
|
Hard-cooked eggs; sliced |
|
|
Lemon wedges for garnish |
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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