Spinach Pilaf (Spanakorizo); featured tea, camomile; featured writer, Katherine Mansfield

“How little I thought, a year ago,
In the horrible cottage upon the Lee
That he and I should be sitting so
And sipping a cup of camomile tea.”

Camomile Tea, Kathrine Mansfield

A calming herbal tea, camomile, and a nerve-steadying and calcium-rich Greek spinach pilaf makes a lovely lunch. Greeks love their camomile, and I’m told and have read that in Greece many like to collect wild camomile.

BICI Glass Teapot, Hand Blown Borosilicate glass, Stovetop Safe, Removable Stainless Steel Infuser and Flip Top Lid, includes an Infuser Saucer. 40 oz (4-5 cups)

Camomile Tea

Preparation:

Bring hot water to a roiling boil. Water should be at 183 degrees fahrenheit for tea. Pour some of the water into your teapot and swirl to warm the pot. Place one heaping teaspoon of  dried chamomile per cup into your teapot. Add boiling water.  Put the cover on the pot and allow to steep for five minutes.  I like it plain, but if you care to sweeten it with Greek Honey.  

Gluten-free Spinach Pilaf, Spanakorizo

The recipe:

Serves two as a main dish

1 pound of organic spinach*

1/4 cup of extra-virgin olive oil

1 tablespoon fresh, sweet butter

1 medium onion, peeled and sliced thin

1 clove garlic, crushed

1/4 cup of Lundberg Short Brown Rice, uncooked

1 tablespoon tomato paste

1/2 teaspoon sea salt

1/2 teaspoon freshly cracked black pepper

1/4 teaspoon each dried dill and dried mint

1/2 cup feta cheese, crumbled

Put the spinach in a drainer and rinse it thoroughly several times with cold water.

Put the olive oil and butter in a pan that is large enough to hold the spinach.  Over a low heat slowly brown the onions. When the onions are ready (golden), toss in the garlic and give it a stir or too. Add the spinach to the post. Cover the pan and cook until the spinach wilts, which will take about five minutes. Add the rice, tomato paste, the seasonings, and 3/4 cup of water. Stir well, bring to a boil, cover the pan and lower the heat.  Simmer for about one-half hour or until the rice is tender.  Serve hot with the crumbled feta on top.

Some fresh peaches or a fresh fruit salad would make a nice light desert.

We should only buy organic spinach. They’re on the Environmental Working Group’s list of the dirty (from too much pesticide) dozen.  I believe that list is up to fifteen now.

Photo: cup of tea with flower courtesy of Ekaterina Sysoeva, Public Domain Pictures.net

KATHERINE MANSFIELD (1888-1923) was born in New Zealand and eventually left to live in England where she became friends with well-known writers of the day.  She lead rather a bohemian life, was influenced in her writing (short stories) by Chehov, and wrote some poetry as well.  She died young of TB and as far as I know, a good body of her work was published posthumously. Katherine has been the subject of several biographies and movies. Katherine Mansfield’s Selected Stories is recommended.

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