Greek Pilaf

[Guest guest]

* Exported from MasterCook *

 

Greek Pilaf

 

Recipe By : The 20/30 Fat & Fiber Diet Plan, by Mirkin & Fox, page 139

Serving Size : 1 Preparation Time :0:00

Categories : Mirkin's 20/30 Fat & Fiber Side Dishes

Beans And Legumes Grains And Cereals

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 onion -- chopped

1/2 cup bouillon

1/2 pound chopped mushrooms

2 cups cooked barley

OR other whole grains of your choice

2 tablespoons tomato paste

2 teaspoons dried oregano

1 pinch cayenne pepper -- or to taste

1 pound fresh spinach -- rinsed

stems removed and leaves chopped

and leaves chopped -- or

1 OR 1 package frozen spinach -- thawed

15 ounces canned small white beans -- drained

1 tablespoon fresh lemon juice

***OPTIONAL VEGETABLES***

8 pepperoncini peppers

stems and seeds removed

drained and chopped

16 ounces canned artichoke hearts -- drained

OR 1 10-oz. package frozen artichokes -- cooked

cut into bite-size pieces

1/4 cup sliced black olives

Freshly ground black pepper

 

Cook the onion in the bouillon in a large saucepan over medium heat until

softened, about 5 minutes. Add the mushrooms, cover and cook until they

are soft, about 5 minutes. Stir in the barley, tomato paste and seasonings

and heat through. Add the spinach, cover and cook until the spinach is

wilted, 3 to 5 minutes. Stir in the beans and lemon juice and any or all

of the optional vegetables as desired. Cook 3 to 5 minutes more, and serve

with freshly ground black pepper.

 

Yield: 8 to 10 servings, calories: 112, fat: 1g, fiber: 8g.

 

 

 

- - - - - - - - - - - - - - - - - -