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

      Title: Spanakorizo With Jammy Eggs
 Categories: Vegetables, Greens, Cheese, Citrus, Herbs
      Yield: 4 Sservings

      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  Dill or parsley;
           - rough chopped
      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 ts 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.

  Recipe by Hetty Lui McKinnon

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

  Uncle Dirty Dave's Archives

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