| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables, Dairy | Jewish | 4 | Servings | |
INGREDIENTS
| 1 | c | Long grain white rice |
| 2 | tb | Extra-virgin olive oil |
| 1 | lg | Onion, chopped |
| 4 | Garlic cloves, minced | |
| 1/2 | ts | Salt |
| 1/2 | ts | Grated nutmeg |
| 1/8 | ts | Cayenne |
| 6 | c | Vegetable stock or canned broth |
| 2 | c | Chopped fresh spinach leaves |
| 1/3 | c | Grated parmesan cheese |
| 1 | ts | Grated lemon zest |
INSTRUCTIONS
source: The Best of Clay Pot Cooking. 1. Preheat oven to 350 degrees F. Place rice in a shallow baking pan and toast, stirring occasionally, until golden brown, 8 to 10 minutes. 2. In a large soup pot, heat olive oil over medium-high heat. Add onion and cook, stirring frequently, until golden - about 5 minutes. Stir in garlic, salt, nutmeg, cayenne, vegetable stock, and rice and bring to a boil. Reduce heat to low, cover and simmer until rice is tender, about 12 minutes. 3. Stir in spinach. parmesan cheese, and lemon zest, simmer until spinach is wilted, about 3 minutes longer, and serve. Posted to JEWISH-FOOD digest V97 #024 by [email protected] (Al) on Jan 21, 1997.
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