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Rice, Grecian Spinach (Spanakorizo) II (P, TNT)
Source: Lillian Mount
Serves: 4 to 6

1/4 cup olive oil
1 large onion, peeled and coarsely chopped
1 cup long grain rice, uncooked
1/4 cup seasoned tomato sauce
2 cups boiling water
Vegetarian chicken broth powder or granules to yield 2 cups broth
6 ounces baby spinach or 8 ounces older spinach, with stems removed
Juice of 1/2 lemon

Heat olive oil in 12" diameter skillet (or large pot). Add onion; sauté until tender. Add rice; sauté for about 3 minutes, stirring constantly.

Add tomato sauce, water, and bouillon cubes; bring to a boil. Reduce flame until mixture is simmering, pour spinach over rice, cover pot, and simmer until rice is tender and liquid is absorbed (20 to 30 minutes).

Gently stir spinach into rice. Let stand (covered) for 15 minutes. Sprinkle lemon juice over top. Serve hot.

Substitute vegetarian beef-flavored broth powder or granules, or 2 vegetarian vegetable soup cubes for the chicken-flavored powder/granules.

Poster's Notes:
I use extra virgin olive oil.

This is incredibly quick, easy, and effortless, and leftovers reheat perfectly.

Posted by Virginia Sauer (Sir Angus), Z'L

Nutritional Info Per Serving: N/A