MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Spanakorizo w/Jammy Eggs
Categories: Vegetables, Greens, Cheese, Citrus, Herbs
Yield: 4 servings

3 tb Extra-virgin olive oil; more
- for serving
1 bn Scallions; trimmed, thin
- sliced
1 lb Spinach; trimmed, rough
- chopped
2 cl Garlic; fine chopped
Salt & pepper
1 c Basmati rice
1 1/2 c Vegetable stock
4 lg Eggs
1 Lemon, juiced
1 c Rough chopped dill or
- parsley
6 oz Block Greek feta; crumbled

Heat a large, wide Dutch oven or deep skillet on
medium-high heat. Add the olive oil and scallions and
stir until fragrant and softened, 2 minutes. Add the
spinach (depending upon the size of your pot, you may
need to add it gradually, throwing in more as it cooks
down), garlic and about 1 teaspoon salt; toss until
wilted, about 2 minutes.

Stir in the rice, then pour in the stock. Bring to the
boil and then cover, reduce heat to medium-low and
simmer until the liquid has been absorbed and rice is
cooked, 15 to 20 minutes.

Meanwhile, bring a medium pot of water to a boil over
high. Add the eggs in their shells to the boiling water
and continue to cook over medium-high for 7 minutes.
(Make sure you set a timer.) Set up an ice bath. Using a
spider ladle or slotted spoon, remove the eggs from the
water and immediately add them to the ice bath. Cool for
3 to 4 minutes and then peel them.

When the rice is ready, turn off the heat. Uncover and
add the lemon juice and half of the herbs and gently
toss them through the rice. Taste to check seasonings,
adding salt if needed.

Divide the spinach rice among bowls. Halve the eggs and
place the halves on top of the rice; top each with feta
and additional herbs. To finish, drizzle over some olive
oil and season well with pepper.

By: Hetty Lui McKinnon

Yield: 4 servings

RECIPE FROM: https://cooking.nytimes.com

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