MIDDLE EASTERN SPINACH WITH MEATBALLS, LEMON + RICE (Rezz & Sabanekh)

Ingredients:

- 1 pound ground beef*
- 1 garlic clove, minced
- 1 chopped red onion
- 3/4 tsp pepper
- 1 tsp salt

*if using lean beef, cook meatballs in 2 T olive oil.

- 16 oz fresh spinach
- 2 T lemon juice + lemon wedges

Middle Eastern Rice
- 2 T butter
- 1/2 c angel hair pasta
- 1 1/2 c white rice, arborio (you can sub in jasmine or basmati but adjust water amount accordingly)
- 1 tsp salt
- 2 1/4 c water

Preparation:

- Begin making rice� in a small saucepan over medium-high heat, combine angel hair pasta and butter. Sauté for about 1 minute and stir in rice.
- Place back on stove and toast rice, stirring frequently to avoid burning. Pour water over rice (steam will rise so be careful) and stir in salt. Bring to a boil then turn heat to low and cover. Simmer until water is absorbed, about 15-20 minutes.

In the meantime, mix beef through salt in a large bowl. Form into 24-25 meatballs. Cook meatballs in skillet on medium heat (in olive oil if using lean beef), carefully turning to cook on all sides. Once meatballs are brown on the outside, place spinach over top. Carefully stir mixture, allowing spinach to mix with meatballs and wilt gradually. Once spinach is completely wilted, sprinkle with about 2 T lemon juice.

Serve spinach, meatballs and rice with lemon wedges as garnishes.

---

Home |  Advanced Search
Comment mail to:

---