1 large onion, chopped (about 11/2 cups)
2 tablespoons olive oil
1–2 garlic cloves, minced or pressed
1 tablespoon dried mint leaves
1/8 teaspoon ground black pepper (or to taste)
4 cups chopped washed spinach (about 5 ounces)
3 tablespoons fresh lemon juice
4 cups cooked rice
1 cup fresh or frozen green peas
2 tablespoons chopped fresh dill
1 cup grated or crumbled feta cheese
In a heavy skillet, sauté the onions in the oil on medium heat for about 5 minutes, until the onions begin to soften. Add the garlic, mint, and pepper, and continue to sauté for 2 minutes. Stir in the spinach, lemon juice, rice, and green peas. Add the dill. Cover and cook for 3 or 4 minutes, stirring occasionally.
When the spinach is limp and the rice is hot, top with the feta and serve immediately.
PER 8-OZ SERVING: 305 CALORIES, 8.7G PROTEIN, 9.4 G FAT, 46.5 G CARBOHYDRATE, 254 MG SODIUM, 17 MG CHOLESTEROL.
TOTAL TIME
25 minutes
SERVINGS
4
MENU
This pilaf can be the centerpiece of a meal or an accompaniment to grilled fish, Broiled Eggplant (see page 74), or Red Lentil Soup (see page 36).
Sweet, salty, and savory, this flavorful pilaf can be served hot or at room temperature.
VARIATIONS
• Add 2 chopped tomatoes along with the spinach and peas.
• Add 1 cup of drained cooked chick peas along with the spinach and green peas.