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Bryanna’s Spinach and Rice Pilaf (Spanakorizo)

Posted By archives On May 6, 2010 @ 8:50 am In Rice and Grains | No Comments

Recipe by: Bryanna Clark Grogan

Serves 8

This dish may be a common one in Greece, but it is uncommonly delicious! It can make a great main dish for an everyday meal, too. (NOTE: Do NOT use brown rice in this recipe.)

3 (10 oz.) packages frozen chopped spinach, thawed and drained but NOT squeezed
4 c. tomato juice (you can use the juice from canned tomatoes)
2 large onions, minced
1 and 1/2 c. basmati or converted (parboiled) rice
2 tsp. salt
1/2 tsp. freshly-ground black pepper
1/2 tsp. dried dillweed or mint
Optional (NOT FATFREE) Garnish:
Vegan soy parmesan or crumbled Tofu “Feta” or Almond “Feta”(see website below)

In a large nonstick or lightly-oiled saucepan, steam-fry the onion until it is soft. Add the spinach and rice, tomato juice and seasonings. Stir briefly, bring to a boil, then cover and turn down to low. Cook for 35 minutes. Remove from heat and keep covered until serving time.

from http://www.vegsource.com/talk/beginner/messages/2449.html


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