Greek rice pilaf
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Olive oil |
| 1 | each | Or 2 cloves garlic, minced or pressed |
| 1 | tablespoon | Dried mint leaves |
| ⅛ | teaspoon | Freshly ground black pepper |
| (or to taste) | ||
| 4 | cups | Chopped washed spinach |
| (about 5 ounces) | ||
| 3 | tablespoons | Fresh lemon juice |
| 4 | cups | Cooked rice |
| 1 | cup | Green peas, fresh or frozen |
| 2 | tablespoons | Chopped fresh dill |
| 1 | cup | Feta cheese, crumbled |
| 1 | large | Onion, chopped (about 1 1/2 cups) |
Directions
In a heavy skillet, saute the onion in the oil over medium heat for about 5 minutes, or until the onion begins to soften. Add the garlic, mint and pepper; continue to saute for 2 minutes. Stir in the spinach, lemon juice, rice and green peas. Add the dill. Cover and cook for 3 or 4 minutes, stirring occasionally. When the spinach is limp and the rice is hot, top with the feta and serve immediately.
Makes 4 (8-ounce) servings. Pewr serving: 305 calories, 8.7 g protein, 9⅖ g fat, 46½ g carbohydrate, 254 mg sodium, 17 mg cholesterol. [Moosewood Restaurant Cooks at Home; The Moosewood Collective] [A Fireside Book; 1994; ISBN 0-671-87954-5 {0-761-67992-9 PBK}] Posted by Fred Peters.
Submitted By FRED PETERS On 09-30-94