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      RECIPE TITLE "Greek Rice Bowl with Spinach, Feta and Pine Nuts"
    recipe from the Six O'Clock Scramble: Quick, Healthy, and Delicious Dinner Recipes for Busy Families
    Copyright © 2006 by Aviva Goldfarb.

    yields4 Servings timePrep + Cook = 30 minutes difficulty easy

      RECIPE METHOD

    Cook the rice according to the package directions.

    While the rice is cooking, lightly toast the pine nuts in a toaster oven or conventional oven, and set them aside.

    Meanwhile, in a large skillet, sauté the garlic in olive oil over medium heat for about 30 seconds (but don't let it brown). Add the spinach and a pinch of salt, stir, and cover the pan. Steam the spinach for about 3 minutes or until it is just limp. Reduce the heat to low. Top the spinach with the lemon juice, pine nuts and raisins or currants (optional), and stir it gently until it is warmed through. Season it with salt and pepper.

    Serve the rice in bowls, topped with the spinach, and then sprinkle the feta cheese over everything.

    Tip: To toast pine nuts, bake them in a preheated 350 degree toaster or conventional oven until they are golden, about 3-5 minutes (watch them carefully so they don't burn).

    Nutritional Information per serving: Calories 400, Total Fat 14g, 22%, Saturated Fat 6g, 28%, Cholesterol 25mg, 8%, Sodium 470mg, 20%, Total Carbohydrate 59g, 20%, Dietary Fiber 3g, 10%, Protein 9g, Sugar 8g


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