Yields
2 servings
A delicious dish full of cheese, herbs, and veggies that can be made vegetarian (with vegetable bouillion cube). Recipe from Chef in your Backpack: Gourmet Cooking in the Great Outdoors, courtesy of Arsenal Pulp Press.
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ingredients
3
cup spinach, washed
½
cup onions, chopped
2
clove garlic, minced
1
tsp dried dill
1
tsp dried oregano
½
tsp dried basil
½
tsp nutmeg
½
tsp black pepper
½
cup feta cheese
1
cup uncooked rice
1
cup chicken or vegetable bouillon cube
2
cup water
salt and pepper to taste
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directions
Step 1
Combine the spinach, onions, garlic, dill, oregano, basil, nutmeg, and pepper.
Step 2
In a pot of water over high heat, bring the rice and bouillon cube to a boil. Reduce heat and simmer until 3/4 of water is absorbed.
Step 3
Add the spinach mixture and cook until all the water is absorbed. Add the cheese. Mix well and continue cooking until slightly melted. Add salt and pepper to taste.