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Greek Spinach and Rice Recipe

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This recipe for Greek Spinach and Rice, by , is from The Donnelly Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Susan Wines
Added: Sunday, November 18, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 cup water
1 medium onion, finely chopped (1/2 cup)
2 cloves garlic, minced
1 teaspoon dried oregano, crushed
1 teaspoon instant chicken bouillon granules
1/2 teaspoon finely shredded lemon peel or 1 tablespoon lemon juice
1/8 teaspoon black pepper
1/2 cup long grain rice
1/2 of a 10-ounce package frozen spinach, thawed and drained*
lemon peel strips (optional)

Directions:
Directions:
In a medium saucepan combine water, onion, garlic, oregano, chicken bouillon granules, lemon peel or lemon juice, and pepper. Bring to a boil. Stir in rice; reduce heat. Cover and simmer for 10 minutes. Stir in spinach. Cover and cook for 5 to 10 minutes more or until rice is tender and liquid is absorbed. Stir lightly with a fork before serving. Garnish with lemon peel strips.

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
*To use half a package of the frozen spinach, place the unwrapped spinach in a microwave-safe dish and cook on 30 percent power (medium low) for 2 to 4 minutes or just till soft enough to cut in half with a sharp knife. Re-wrap one half and return to freezer; Continue to cook the remaining half on 30 percent power for 3 to 50 minutes more or until thawed.

2 WW Points

 

 

 

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