Greek-Style Rice With Spinach, Feta, And Black Olives
* exported from bigoven * 
 
 
recipe by :cookbook digest, may/jun, 1999 
serving size :4 
cuisine : 
main ingred. : 
categories :side dish rice/grains 
 
amount measure ingredient -- preparation method 
  --------------------------------
2 lb.  fresh spinach --washed, and
  tough stems removed
  coarse sea salt --as needed
4 Tbsp  extra-virgin olive oil
1/2 cup  thinly-sliced green onions
3/4 cup  finely-chopped onions or leeks
1/2 cup  fresh tomato purée --reduced by
  boiling to 3 tbspns
1/2 cup  long-grain rice
1/4 cup  chopped dill
  freshlyground black pepper --to taste
  oily black olives --for garnish
  chunks of feta cheese --for garnish
  or spoonfuls of thick yogurt)
 
wash the spinach and tender stems until the water runs clean; drain. if 
leaves are large and crinkly, sprinkle lightly with salt and mix well. 
let stand in a colander 15 minutes; rinse and squeeze out excess 
moisture. shred the spinach to make about 3 cups. 
heat 3 tablespoons of the olive oil in a 10-inch straight-sided skillet. 
add the green onions, onions, a pinch of salt, and 1/4 cup water and 
cook, covered, over medium-low heat for 10 minutes. when the water 
evaporates, slowly let the onions turn golden, stirring occasionally. 
add 1 cup water, the reduced tomato purée, and rice. cover and cook for 
10 minutes. 
 
spread the spinach and dill over the rice, cover, and cook 10 minutes 
longer. remove from heat, mix, then place a double thickness of paper 
toweling over the rice, cover again, and let stand until cool. adjust 
the seasoning with black pepper and salt and drizzle with the remaining 
tablespoon olive oil. serve at room temperature garnished with black 
olives and feta cheese or yogurt. 
 
this recipe serves 4 as a side dish or supper with crusty bread. 
 
comments: this dish of spinachy rice with feta and black olives is 
extremely simpleand therein lies its elegance. 
 
formatted by joe comiskey - mad's recipe emporium 
 
per serving (excluding unknown items): 254 calories; 14g fat (48.4% 
calories from fat); 8g protein; 26g carbohydrate; 6g dietary fiber; 0mg 
cholesterol; 180mg sodium. exchanges: 1 grain(starch); 1 1/2 vegetable; 
2 1/2 fat. 
 
 
 
-- 
(ID: 5667) Mirror: rec.food.recipes: Thu, Oct 21, 2004


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