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Rice: Greek Spinach & Rice #2

Source of Recipe

www.angelfire.com/journal/wwrecipes


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 -- optional


Recipe

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 peel strips, if desired.

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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.