Dana's Greek spinach rice
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 290.9
- Total Fat: 6.2 g
- Cholesterol: 0.0 mg
- Sodium: 386.1 mg
- Total Carbs: 52.4 g
- Dietary Fiber: 3.2 g
- Protein: 6.3 g
View full nutritional breakdown of Dana's Greek spinach rice calories by ingredient
Introduction
Everyone seems to love this easy to make dish -- can be a main or a side, great hot or cold, even better the next day -- perfect make ahead food! Everyone seems to love this easy to make dish -- can be a main or a side, great hot or cold, even better the next day -- perfect make ahead food!Number of Servings: 10
Ingredients
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Extra Virgin Olive Oil - 4 tbsp
fresh onion, sliced - 1 cup
Frozen whole leaf spinach (NOTchopped) - 2 10oz packages (or 1 1kg package)
Canned Tomatoes, chopped roughly - 2 28 oz cans
chicken base, 1 tbsp
Rice, white, long-grain, 3 cup
oregano, dried, 3 tbsp
salt and pepper
Tips
If you forget to defrost the spinach for step 2, you can add frozen, just turn down heat and cover until the spinach is defrosted.
In step 3, use the tomato cans to "measure" the water and also get the last drops of tomato from the cans (also helps with recycling ;-)).
Best if served warm (with feta cheese!), but cold or room temperature is good, too :-).
Directions
Serving Size: 1 cup - makes 10 cups total
1. In a big pot, cover bottom with olive oil, heat on med heat. Slice onion and add to pot, cook until transluscent.
2. Squeeze water out of defrosted spinach and add to pot, stir and cook spinach a few minutes (add more olive oil if it seems too dry).
3. Add juice from canned tomatoes and stir in the tomatoes (chop/cut roughly into small pieces first). Cook about 5 minutes.
4. Stir in the rice and chicken base. Add (about 4 cups, or 2 cans) of water, until rice mixture is covered. Add fresh ground black pepper.
5. Cover and cook on med/med-low until the rice is done (about 20 min).
6. When it's done, sprinkle/crush 1-2 tablespoon of oregano over the top and cover again. Wait 10 minutes (or longer) then uncover and stir in the oregano.
7. Salt to taste.
1. In a big pot, cover bottom with olive oil, heat on med heat. Slice onion and add to pot, cook until transluscent.
2. Squeeze water out of defrosted spinach and add to pot, stir and cook spinach a few minutes (add more olive oil if it seems too dry).
3. Add juice from canned tomatoes and stir in the tomatoes (chop/cut roughly into small pieces first). Cook about 5 minutes.
4. Stir in the rice and chicken base. Add (about 4 cups, or 2 cans) of water, until rice mixture is covered. Add fresh ground black pepper.
5. Cover and cook on med/med-low until the rice is done (about 20 min).
6. When it's done, sprinkle/crush 1-2 tablespoon of oregano over the top and cover again. Wait 10 minutes (or longer) then uncover and stir in the oregano.
7. Salt to taste.
Member Ratings For This Recipe
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