Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| ¼ cup | Olive oil |
| 1 cup | Onions, chopped |
| 2 | Cloves garlic, minced |
| ½ pounds | Spinach leaves, washed, stemmed |
| 2 cups | Canned tomatoes, drained, chopped |
| 1½ quart | Cooked rice |
| 3 cups | White beans, cooked |
| 3 tablespoons | Fresh mint, chopped |
| 2 tablespoons | Dried rosemary, crushed |
| 2 tablespoons | Red wine vinegar |
| 2 tablespoons | Sherry |
| 1 pinch | Salt |
| 1 pinch | Ground black pepper |
1.Saute onions in oil until tender. Add garlic, tomatoes and spinach; saute 3 to 5 minutes or until spinach is wilted.
2.Add remaining ingredients; heat thoroughly and serve.
Posted to The Gourmet Connection Recipe Page Newsletter 05 Jan 97 From: Gourmet Connection <capco@...> Date: Sun, 05 Jan 1997 13:48:55 +0500