6 cups fresh spinach, shredded
1 cup uncooked rice
1 cup vegetable or chicken broth
1 cup water
1 medium onion
1 cup (4 oz.) mushrooms, sliced
2 cloves garlic, minced
1 Tbsp. lemon juice
ý tsp. dried oregano leaves
4 oz. feta cheese, crumbled
1/4 tsp. freshly ground black pepper
1/4 cup chopped pimiento (optional)
Bring rice, broth, and water to a boil in medium saucepan. Stir, cover, reduce heat, and simmer 15 to 20 minutes or until rice is tender and liquid is absorbed. Cook onion, mushrooms, and garlic in large skillet coated with cooking spray until onion is tender. Stir in lemon juice and oregano. Add spinach, cheese, and pepper to rice; toss lightly until spinach is wilted. Garnish with chopped pimiento, if desired. Makes 6 servings.
