ΣΠΑΝΑΚΟΡΙΖΟ / SPINACH AND RICE

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1/4 cup olive oil

2 sweet vidalia onions, chopped

2 teaspoons sugar

1 teaspoon Cavenders Greek Seasoning

1 teaspoon oregano

2 pounds fresh spinach, rinsed and stemmed

1 can tomato paste

2 cups water

Salt and pepper to taste

3/4 to 1 cup uncooked Uncle Ben’s rice

Heat olive oil in a large skillet over medium-high heat. Place onions in the skillet. Add sugar, Cavenders, oregano, salt and pepper to the onions and sauté until translucent. Add spinach, and cook stirring for a few minutes, then add the tomato paste and water. Bring to a boil, and adjust seasonings. Stir in rice, reduce heat to low, and simmer for about 20 minutes, or until rice is tender. Add more water if necessary.

Serve with fresh lemon juice, a Greek salad, crusty bread and, if you’re lucky, keftethes.

Πιλάφι / Rice Pilaf

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1 c. UNCLE BEN’S® rice
3/4 stick butter
1 large onion, chopped
1/2 green pepper, diced
1 clove minced garlic
1 tsp. salt
1/2 teaspoon oregano
1/2 teaspoon Cavendars Greek Seasoning
1/2 teaspoon sugar
2 1/2 c. chicken or beef broth
2 tablespoons soy sauce

In a large skillet, melt butter. Saute onion, pepper and garlic until limp. Add rice and brown for 2-3 minutes. Add seasonings, broth and soy sauce. Let cook covered on medium low heat approximately 20 minutes. Do not keep stirring as rice will become mushy. Remove from heat and let rice sit for about 5 minutes. Stir and serve. Serves 4.