Greek Rice Pilaf
|Onion||1 Large, chopped to make 1 1/2 cups|
|Olive oil||2 Tablespoon|
|Garlic||2 Clove (10 gm), minced or pressed|
|Dried mint leaves||1 Tablespoon|
|Ground black pepper||1⁄8 Teaspoon (Or To Taste)|
|Chopped spinach||5 Ounce, washed (Or 4 Cups)|
|Chopped spinach||5 Ounce (4 Cups)|
|Lemon juice||3 Tablespoon|
|Fresh lemon juice||3 Tablespoon|
|Cooked rice||4 Cup (64 tbs)|
|Green peas||1 Cup (16 tbs) (Fresh Or Frozen)|
|Chopped dill||2 Tablespoon|
|Chopped fresh dill||2 Tablespoon|
|Grated feta cheese||1 Cup (16 tbs), or crumbled|
|Crumbled feta cheese||1 Cup (16 tbs), or grated|
In a heavy skillet, saute 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 saute 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.