Rice: 2 pt. Greek Spinach & Rice
Source of Recipe
www.angelfire.com/journal/wwrecipes
Recipe Introduction
Buny's Note: number of servings was not specified in original recipe :(
List of Ingredients
1 cup water
1 medium onion -- finely chopped
2 cloves garlic -- minced
1 teaspoon dried oregano -- crushed
1 teaspoon chicken bouillon granules
1/2 teaspoon lemon peel -- finely shredded or 1 tablespoon lemon juice
1/8 teaspoon pepper
1/2 cup long-grain rice
5 ounces frozen spinach -- thawed and drained
lemon peel -- optionalRecipe
In a medium saucepan combine water, onion, garlic, oregano, chicken bouillon granules, lemon peel or juice, and pepper. Bring to boiling. Stir in rice; reduce heat. Cover and simmer for 10 minutes. Stir in spinach. Cover and cook for 5 to 10 minutes more or till rice is tender and liquid is absorbed. Stir lightly with a fork before serving. Garnish with lemon peelstrips, if desired. "2 Points Per Serving"
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Per serving: 108 Calories (kcal); trace Total Fat; (3% calories from fat); 3g Protein;
23g Carbohydrate; trace Cholesterol; 123mg Sodium
Food Exchanges: 1 Grain Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat;
0 Other Carbohydrates
NOTES : To use half a package of the frozen spinach, place the unwrapped spinach in a microwave-safe dish and cook on 30% power (medium-low) for 2 to 4 minutes or just till soft enough to cut in half with a sharp knife. Rewrap one half and return to freezer. Continue to cook the remaining half on 30% power for 3 to 5 minutes more or till thawed.
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