Recipes from my favourite cook in the world!

Monday, August 2, 2010

Spanakorizo (spinach rice)

1 kilo packaged, fresh spinach (4 cello bags)
2 tablespoons butter
1 teaspoon powder chicken base
1 cup Italian rice
3.5 cups water
  1. Rinse spinach, boil for about 5 minutes until wilted. Let strain.
  2. In a pot, melt butter and add chicken base, rice, some salt. Let simmer.
  3. Add spinach and water. Boil until smooth looking.
  4. Serve with Feta cheese and lemon.

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