Subject: Spinach Pilaf (Spanakorizo)
From: Unicorn (unicorn@indenial.com)
Date: Wed Oct 01 2003 - 06:35:43 EDT
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FOOD FUNNY
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Thanks to Bev Shapiro for sending us these immortal words from the
creator of "Peanuts":
Exercise is a dirty word. Every time I hear it, I wash my mouth out
with chocolate.
- Charles Schulz
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TODAY'S RECIPE
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Spinach finds its way into many Greek dishes, including this classic
rice preparation.
Spinach Pilaf (Spanakorizo)
1/2 cup (125 ml) extra-virgin olive oil
2 - 3 scallions (spring onions), green and white parts, chopped
2 cups (500 ml) short-grain rice, rinsed and drained
3 cups (750 ml) water
1 1/2 lbs (675 g) fresh spinach, trimmed, thoroughly
washed, and chopped
Or 1 lb (450 g) frozen chopped spinach, thawed
1/4 cup (60 ml) lemon juice
1/4 cup (60 ml) chopped parsley
1 tsp (5 ml) chopped fresh dill
Salt and freshly ground pepper to taste
Heat the oil in a large pot over moderate heat and saute the scallions
until tender but not brown, about 5 minutes. Add the rice and cook,
stirring frequently, for 5 minutes. Add the remaining ingredients and
bring to a boil. Reduce the heat and simmer tightly covered over very
low heat for 20 minutes. Remove from the heat and allow to stand,
tightly covered, for 10 minutes. Fluff with a fork before serving.
Serve hot or cold. Serves 4 to 6.
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