| 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 alotzkar@direct.ca (Al) on Jan 21,
1997.
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