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Ethnic - Greek Spinach + Rice

Source of Recipe

from rdj petite


List of Ingredients

1 c. water
1/2 c. finely chopped onion
2 minced cloves garlic
1 tsp. dried, crushed oregano
1 tsp. chicken bouillon granules
1 tbsp. lemon juice or 1/2 tsp. finely shredded lemon peel
1/8 tsp. pepper
1/2 c. long grain rice
1/2 of a 10oz. pkg. frozen chopped spinach, thawed and squeezed dry
...(To use half a package of the frozen spinach, microwave the unwrapped package on 30% power (medium/low) for 2 to 4 minutes or until soft enough to cut in half. Rewrap one half and return to the freezer).
lemon peel strips, optional


Recipe

Combine the water, onion, garlic, oregano, chicken bouillon granules, lemon peel or juice, and pepper together in a medium saucepan.
Bring to a boil and stir in the rice. Reduce the heat. Cover and simmer for 10 minutes.
Stir in the spinach. Cover and cook for 5 - 10 minutes more or until the rice is tender and the liquid is absorbed.
Stir lightly with a fork before serving.
Garnish with the lemon peel strips, if desired.
Makes 4 servings.

Nutritional info per serving (excluding Lemon Peel Strips):
108 Calories; trace Fat (3.4% calories from fat); 3g Prot; 23g Carb; 2g Fiber; trace Chol; 123mg Sod
Diabetic exchanges: 1 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat.