From Paulette Vickery's Recipe Collection

WW: GREEK SPINACH AND RICE

main dish, vegetables

1 teaspoon olive oil
4 each onions, chopped
1 can crushed tomatoes, 28oz
1 pkg chopped spinach, 10oz
1 1/3 cup rice
1 cup vegetable broth
1/4 teaspoon black pepper
3/4 cup crumbled fetta cheese
10 each pitted black olives, halved
4 each lemon slices

Preheat oven to 350 degrees. Heat oil in a large nonstick dutch oven. Add onions and cook until softened, 6-8 minutes. Add tomatoes, spinach, rice, broth, and pepper. Bring to a boil, stirring as needed. Cover dutch oven and place in oven. Bake until rice is tender and most of the liquid is absorbed, about an hour. Serve rice mixture topped with the cheese and olives. Garnish with lemon slices. Per serving: calories 384, total fat 8 G, saturated fat 4 G, cholesterol 19 MG, sodium 403 MG, carbohydrate 69 G, fiber 5 G, protein 12 G, calcium 286 MG, points 7.

Yield: 4 servings




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