Wilted Greens with Rice - Greek Spanakorizo

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Wilted Greens with Rice - Greek Spanakorizo

3 tablespoons extravirgin olive oil

1 1/2 cups finely chopped onion

2 garlic cloves, minced

1 cup uncooked basmati rice

1 1/2 cups water

3 tablespoons chopped fresh dill, divided

3 (6-ounce) packages fresh baby spinach, thinly sliced and divided

(about 24 cups)

8 ounces mustard greens, stems removed, thinly sliced, and divided

(about 4 cups)

1/4 cup fresh lemon juice

3/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/8 teaspoon crushed red pepper

 

 

 

 

 

Heat oil in a large Dutch oven over medium heat. Add onion; cook 5

minutes or until tender, stirring occasionally. Add garlic; cook 1

minute, stirring constantly. Add rice; cook 2 minutes, stirring

frequently. Add water, 1 1/2 tablespoons dill, half of spinach, and

half of mustard greens. Bring to a boil; cover, reduce heat, and

simmer 20 minutes or until liquid is absorbed. Stir in remaining

spinach, remaining mustard greens, 1 1/2 tablespoons dill, lemon

juice, salt, and peppers; cook 30 seconds, stirring constantly.

 

Yield: 8 servings (serving size: 1 cup)

 

CALORIES 171 (28% from fat); FAT 5.4g (sat 0.7g,mono 3.8g,poly 0.5g);

PROTEIN 4.5g; CHOLESTEROL 0.0mg; CALCIUM 111mg; SODIUM 279mg; FIBER

2.6g; IRON 2.5mg; CARBOHYDRATE 26.2g

 

Source: Cooking Light, MARCH 2004

Formatted by Chupa Babi in MC: 10.25.06

 

This is the author's version of spanakorizo, a popular Lenten dish of

rice and greens flavored with fresh dill. Reserving half of the

spinach and mustard greens to add at the end keeps the color fresh and

vibrant. Though you start with a lot of greens, they cook down quite a

bit.

 

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