MMMMM----- Recipe via Meal-Master (tm) v8.02
       Title: Spanakorizo (Spinach And Rice)
  Categories: Greek, Vegetarian, Side dish
       Yield: 6 servings
            Karen Mintzias
       2 tb Clarified butter or oil
       1 sm Onion; chopped
     1/2 c  Raw long-grain white rice
     1/2 c  Tomato sauce
     1/4 c  Water (or more)
       2 lb Fresh spinach;washed,trimmed
     1/4 c  Chopped parsley
       2    Sprigs fresh mint; chopped
            Salt & freshly ground pepper
            Grated nutmeg
       4    Hard-cooked eggs; sliced
            Lemon wedges for garnish
   Heat the butter or oil in an enameled pan, then add the onions and
   cook until soft and transparent.  Add the rice and saute for a few
   minutes, stirring constantly, then add the tomato sauce (or same
   amount of canned chopped tomatoes, drained) and water, cover the pan
   and simmer until the rice is almost tender (approximately 10
   minutes). Uncover and stir in the spinach, parsley, mint; season with
   salt and pepper. Partially cover the pan and continue cooking,
   stirring with a wooden spoon until the spinach has wilted.  Grate a
   little nutmeg over the top and continue cooking until all the liquid
   has been absorbed and the spanakorizo is tender, not mushy. Remove
   from the heat and drape with a dry towel until ready to use. Transfer
   to a warm serving dish, and garnish with the sliced eggs and lemon
   wedges.  Serve warm.
   Note: To make Prassorizo (Leek Rice), substitute 1 1/2 pounds sliced
   leeks for the spinach and add with the liquid.  Leeks need longer
   cooking time.
   From: “The Food of Greece” by Vilma Liacouras Chantiles.  Avenel
   Books, New York.
   Typed for you by Karen Mintzias