*  Exported from  MasterCook  *
 
                        SPANAKORIZO (SPINACH & RICE)
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Vegetarian                       Side dish
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       tb           Clarified butter or oil
    1       sm           Onion -- chopped
      1/2   c            Raw long-grain white rice
      1/2   c            Tomato sauce
      1/4   c            Water (or more)
    2       lb           Fresh spinach -- washed,trimmed
      1/4   c            Chopped parsley
    2                    Sprigs fresh mint -- chopped
                         Salt & freshly ground pepper
                         Grated nutmeg
    4                    Hard-cooked eggs -- sliced
                         Lemon wedges for garnish
 
   Heat the butter or oil in an enameled pan, then add
   the onions and cook until soft and transparent.  Add
   the rice and saute for a few minutes, stirring
   constantly, then add the tomato sauce (or same amount
   of canned chopped tomatoes, drained) and water, cover
   the pan and simmer until the rice is almost tender
   (approximately 10 minutes). Uncover and stir in the
   spinach, parsley, mint; season with salt and pepper.
   Partially cover the pan and continue cooking, stirring
   with a wooden spoon until the spinach has wilted.
   Grate a little nutmeg over the top and continue
   cooking until all the liquid has been absorbed and the
   spanakorizo is tender, not mushy. Remove from the heat
   and drape with a dry towel until ready to use.
   Transfer to a warm serving dish, and garnish with the
   sliced eggs and lemon wedges.  Serve warm.
   
   Note: To make Prassorizo (Leek Rice), substitute 1 1/2
   pounds sliced leeks for the spinach and add with the
   liquid.  Leeks need longer cooking time.
   
   From: “The Food of Greece” by Vilma Liacouras
   Chantiles.  Avenel Books, New York.
   
   Typed for you by Karen Mintzias
  
 
 
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