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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place spinach in a saucepan. Simmer over low heat, covered, for 10 minutes. Set aside. | 2. Place rice in a 2qt saucepan, add enough water to cover. Bring to a boil, stir in rice with a fork, then simmer until water is absorbed. | 3. Add the partially cooked rice to the spinach, stir carefully with a fork to mix. Add salt, pepper and mint. Cover and simmer on low heat for 10-15 minutes, until rice is fully cooked. | 4. In a frying pan, heat olive oil to the sizzling point. Do not allow to burn. | 5. Pour holt oil over the rice and spinach, stirring carefully to mix. | 6. Cover pot. Let sit for 10 minutes before serving. | 7. Serve in a shallow bowl and sqeeze plenty of lemon juice over pilaf. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
spinach	1		washed drained	33.0	5.85	3.3	0.45
rice	3/4	cup	rinsed drained	509.2125	105.7969	10.4618	4.44
water				-	-	-	-
salt	1	teaspoon		-	-	-	-
pepper	1/4	teaspoon		1.4432	0.3677	0.0597	0.0187
mint	1/4	teaspoon		0.209	0.0399	0.0156	0.0035
olive oil	1/2	cup		954.72	0.0	0.0	108.0
lemon	1	halved		-	-	-	-

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