Greek Spinach Rice

__________________________________________________

            FOOD FUNNY
__________________________________________________

Here's a good one from Donna W. in Miami, Florida:

A woman called a local hospital. "Hello. Could you connect me to the
person who gives information about patients. I'd like to find out if
a patient is getting better, doing as expected, or getting worse."

"What is the patient's name and room number?"

"Sarah Finkel, room 302."

"I'll connect you with the nursing station."

"3-A nursing station. How can I help you?"

"I'd like to know the condition of Sarah Finkel in room 302."

"Just a moment, let me look at her records. Mrs. Finkel is doing very
well. In fact, she's finally started eating, she's had two full
meals, her blood pressure is fine, she is to be taken off the heart
monitor in a couple of hours and, if she continues this improvement,
her doctor is going to send her home Tuesday at noon."

The caller said, "What a relief! Oh, that's fantastic... that's
wonderful news!"

The nurse said, "From your enthusiasm, I take it you are a close
family member or a very close friend."

"Neither! I'm Sarah Finkel in 302. Nobody around here tells me a
darn thing."

__________________________________________________

            TODAY'S RECIPE
__________________________________________________

Dishes combining leafy vegetables and rice are common in home
kitchens throughout Greece, especially on Wednesdays and Fridays
when Orthodox Christians abstain from eating meat.

Greek Spinach Rice (Spanakorizo)

1/4 cup (60 ml) olive oil
2 onions, finely chopped
1 1/2 cups (375 ml) long-grain rice
1/2 tsp (2 ml) hot red pepper flakes (optional)
3 cups (750 ml) chicken stock, vegetable stock,
or water
1 lb (450 g) frozen chopped spinach, thawed and
thoroughly drained
Salt and freshly ground pepper to taste
Yogurt for garnish (optional)
Chopped fresh dill for garnish (optional)

Heat the oil in a heavy pot over moderate heat and saute the onion
until tender but not brown, about 5 minutes. Add the rice and
optional pepper flakes, stirring to coat the rice with oil. Add the
stock, spinach, salt, and pepper and bring to a boil, stirring once or
twice. Reduce the heat and simmer covered until the rice is tender
and the liquid has been absorbed, about 15 minutes. Fluff with a fork
before serving, and garnish with a dollop of yogurt and some chopped
fresh dill if desired. Serves 4 to 6.
Received on Fri May 6 06:07:48 2005