Greek-Style Rice With Spinach, Feta, And Black Olives
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| * exported from bigoven * |
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| recipe by :cookbook digest, may/jun, 1999 |
| serving size :4 |
| cuisine : |
| main ingred. : |
| categories :side dish rice/grains |
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| amount measure ingredient -- preparation method |
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| 2 lb. | fresh spinach --washed, and |
| | tough stems removed |
| | coarse sea salt --as needed |
| 4 Tbsp | extra-virgin olive oil |
| 1/2 cup | thinly-sliced green onions |
| 3/4 cup | finely-chopped onions or leeks |
| 1/2 cup | fresh tomato purée --reduced by |
| | boiling to 3 tbspns |
| 1/2 cup | long-grain rice |
| 1/4 cup | chopped dill |
| | freshlyground black pepper --to taste |
| | oily black olives --for garnish |
| | chunks of feta cheese --for garnish |
| | or spoonfuls of thick yogurt) |
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| 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 green onions, 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. |
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| 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. |
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| this recipe serves 4 as a side dish or supper with crusty bread. |
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| comments: this dish of spinachy rice with feta and black olives is |
| extremely simpleand therein lies its elegance. |
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| formatted by joe comiskey - mad's recipe emporium |
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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. |
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| (ID: 5667) Mirror: rec.food.recipes: Thu, Oct 21, 2004 |