Rice and Spinach
Lebanon
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- Olive oil
- 1 onion
- 1 lb. spinach
- Water
- Salt and pepper
- 4 oz. rice, cooked
Heat the oil in a pan. Chop the onion finely and toss it in the oil until it is golden. Wash the spinach and add it, undried, and stir it for about 10 minutes by which time it should be soft. Add a little more boiling water. Season. Stir in the rice and cook it over a low flame so that the water is absorbed. Let it get cold.
From "Arab World Cook Book" by Jameela Shaheer
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