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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Spanakorizo Recipe

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This recipe for Spanakorizo is from The Kathy Romas Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 c. converted long grain rice
3 c. cups chicken broth
1⁄4 tsp. salt
2 lbs. fresh spinach leaves, chopped into strips
1⁄2yellow onion
1 garlic clove, finely minced
1 leek coarsely chopped (white part only)
3 tbsp. olive oil
1/2 tsp. salt
1/8 c. mint leaves
2 lemons, juiced
Directions:
Directions:
In a large heavy pot, heat olive oil over medium heat, sauté onion until clear
Over low heat add rice, garlic, salt & pepper, stir well
Recipe Continues on next page.






Add broth
Gradually add the spinach and mint, constantly pushing the spinach down into the broth to bring the mound down.
Cover and simmer 20 minutes, stir occasionally, until rice is cooked
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
20 minutes

 

 

 

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