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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Add olive oil to the bottom of a mid-sized stock pot and let it heat slowly. | 2. Add diced onion to pot and cook until soft and transparent. | 3. Watch your heat, the onions should not be browned. | 4. When onion is almost done stir in garlic and cook just a bit longer. | 5. Dilute tomato paste in about 8 ozs of warm water and add to pot. | 6. Increase heat and allow mixture to come to just under a boil. | 7. Add fresh spinach (you may have to clean the spinach if it's sandy and remove hard stems) to the pot along with the fresh basil and add about 6 cups water. | 8. Allow to come to a boil and add 1-1/4 cup of rice. | 9. White or brown work equally well. | 10. **DONOT use minute rice or other fast cooking types. | 11. Reduce heat and simmer about 45- 50 minutes. | 12. Remove from heat and it's ready. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	3	ounces		751.8285	0.0	0.0	85.0485
onion	1/2		diced	32.0	7.472	0.88	0.08
garlic	1	clove	diced crushed	4.47	0.9918	0.1908	0.015
tomato paste	3	ounces		69.7398	16.0827	3.6741	0.3997
spinach	18	ounces		112.264	19.9013	11.2264	1.5309
rice	1	cup		678.95	141.0625	13.949000000000002	5.92
leaf basil	1/2	teaspoon	bruised dried	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.