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   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   
        
     Uncle Dirty Dave's Archives   
       
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