Greek-Style Rice

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* Exported from MasterCook *

 

GREEK-STYLE RICE WITH SPINACH, FETA, AND BLACK OLIVES

 

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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2 pounds fresh spinach -- washed and tough stems removed

Coarse sea salt

4 tablespoons extra-virgin olive oil

1/2 cup thinly sliced scallions

3/4 cup finely chopped onions or leeks

1/2 cup fresh tomato purée reduced by boiling to 3

tablespoons

1/2 cup long-grain rice

1/4 cup chopped dill

Freshly ground black pepper

Oily black olives for garnish

Chunks feta cheese -- or yogurt for garnish

 

Wash the spinach and tender stems until the water runs clean; drain. If leaves

are large and crinkly, sprinkle lightly with salt and mix well. Let stand in a

colander 15 minutes; rinse and squeeze out excess moisture. Shred the spinach to

make about 3 cups.

 

Heat 3 tablespoons of the olive oil in a 10-inch straight-sided skillet. Add the

scallions, onions, a pinch of salt, and 1/4 cup water and cook, covered, over

medium-low heat for 10 minutes. When the water evaporates, slowly let the onions

turn golden, stirring occasionally. Add 1 cup water, the reduced tomato purée,

and rice. Cover and cook for 10 minutes.

 

Spread the spinach and dill over the rice, cover, and cook 10 minutes longer.

Remove from heat, mix, then place a double thickness of paper toweling over the

rice, cover again, and let stand until cool. Adjust the seasoning with black

pepper and salt and drizzle with the remaining tablespoon olive oil. Serve at

room temperature garnished with black olives and feta cheese or yogurt.

 

 

Serves 4 as a side dish or supper with crusty bread.

 

 

Mediterranean Grains & Greens

Paula Wolfert

 

HarperCollins

 

 

 

 

 

Source:

" http://www.epicurious.com/run/recipe/view?id=15420 "

 

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Per Serving (excluding unknown items): 254 Calories; 14g Fat (48.4% calories

from fat); 8g Protein; 26g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol;

180mg Sodium. Exchanges: 1 Grain(Starch); 1 1/2 Vegetable; 2 1/2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0