Greek Spinach and Rice Recipe
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Spinach, lemon, and oregano transform rice into a perky side dish with Mediterranean-style flair.
Ingredients
- 1 cup water
- 1 medium onion, finely chopped (1/2 cup)
- 2 cloves garlic, minced
- 1 teaspoon dried oregano, crushed
- 1 teaspoon instant chicken bouillon granules
- 1/2 teaspoon finely shredded lemon peel or 1 tablespoon lemon juice
- 1/8 teaspoon pepper
- 1/2 cup long-grain rice
- 1/2 of a 10-ounce package frozen chopped spinach, thawed and drained
- Lemon peel strips (optional)
- 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 until rice is tender and liquid is absorbed. Stir lightly with a fork before serving. Garnish with lemon peel strips, if desired. Makes 4 side-dish servings.
- Calories 113, Total Fat 0 g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 251 mg, Carbohydrate 24 g, Fiber 2 g, Protein 3 g. Daily Values: Vitamin A 55%, Vitamin C 18%, Calcium 6%, Iron 11%.
- Percent Daily Values are based on a 2,000 calorie diet
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