spinach feta rice and ham
- Categories
- None
- Yield
- 1 Servings
| Measure | Ingredient |
|---|---|
| 1 cup | Rice |
| 1 cup | Chicken broth |
| 1 cup | Water |
| 1 medium | Onion, chopped |
| 1 cup | Sliced fresh mushrooms |
| 2 | Cloves garlic, minced |
| Vegetable cooking spray | |
| 1 tablespoon | Lemon juice |
| 2 teaspoons | Fresh chopped oregano (you could use dry) |
| 6 cups | Fresh spinach leaves, shredded (about 1/4 pound) |
| 3 ounces | Feta cheese, crumbled |
| 1 cup | Chopped ham |
| Freshly ground pepper | |
| Chopped pimento for garnish (optional) |
Combine rice, broth and water in saucepan. Bring to a boil, stir once or twice. Reduce heat; cover and simmer 15 minutes or until rice is tender and liquid is absorbed. While rice is cooking, saute onion, mushrooms and garlic in large skillet coated with cooking spray. Saute until onion is tender. Stir in lemon juice and oregano. Add spinach, cheese, ham and pepper; toss lightly until spinach is wilted. Garnish with pimento. (It doesn't say to serve it over the rice, but that would be my guess as what to do.)
Posted to EAT-L Digest 25 Dec 96 From: J Wendel <jwendel@...> Date: Thu, 26 Dec 1996 10:12:53 -0800
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