2 tb Clarified butter or oil

1 sm Onion; chopped

1/2 c Raw long-grain white rice

1/2 c Tomato sauce

1/4 c Water (or more)

2 lb Fresh spinach;washed,trimmed

1/4 c Chopped parsley

2 Sprigs fresh mint; chopped

Salt & freshly ground pepper Grated nutmeg 4 Hard-cooked eggs; sliced

Lemon wedges for garnish Heat the butter or oil in an enameled pan, then add the onions and cook until soft and transparent.
Add the rice and saute for a few minutes, stirring constantly, then add the tomato sauce (or same amount of canned chopped tomatoes, drained) and water, cover the pan and simmer until the rice is almost tender (approximately 10 minutes).
Uncover and stir in the spinach, parsley, mint; season with salt and pepper.
Partially cover the pan and continue cooking, stirring with a wooden spoon until the spinach has wilted.
Grate a little nutmeg over the top and continue cooking until all the liquid has been absorbed and the spanakorizo is tender, not mushy.
Remove from the heat and drape with a dry towel until ready to use.
Transfer to a warm serving dish, and garnish with the sliced eggs and lemon wedges.
Serve warm.
Note: To make Prassorizo (Leek Rice), substitute 1 1/2 pounds sliced leeks for the spinach and add with the liquid.
Leeks need longer cooking time.

1/2 pound pork blade chops

or pork tenderloin 8 Keebler Townhouse crackers — finely crushed

1 tablespoon margarine

1 tablespoon vegetable oil

1/4 teaspoon thyme

1/4 teaspoon grated orange rind

salt and pepper 1/2 cup fresh orange juice — or more

basmati rice chopped broccoli

Use a food mill or food processor to finely crumb the crackers. Remove bones from the pork; cut and pound the pork into 3 to 4 inch cutlets, no more than 1/4″ thick.
Press the pork into the crumbs to coat.
Let cutlets chill a bit and rest in the refrigerator (helps the crumbs stick without egg or mayo).
Juice 1 small orange.
Grate or zest the rind.
Heat the oil and butter together.
Fry the pork; about 1 1/2 minutes per side.
Add other ingredients to the skillet, reduce heat to moderate and add other ingredients to the skillet. Simmer about 4 to 5 minutes to reduce the sauce.
Serves 2 to 3 people.

Tastes really good with Basmati rice (1/2 cup per person) and chopped broccoli side dishes.
Also good with zucchini and carrot julienne.

In a large saucepan, saute mustard seeds in oil until they begin to pop.
Add urad dal and saute until dal turns golden brown, about 2 minutes.
Add rice and cashews.
Saute for 2 minutes over medium heat.
Stir in water, lemon juice and salt.
Bring to a boil.
Reduce heat, cover and simmer for 15 minutes.
(Do not remove cover while cooking.) Remove from heat and let sit for 5 minutes.

Fluff with a fork, garnish with cilantro and serve.