Serving Ideas : Appetizer. Side dish. Main dish with tossed salad and yogurt dressing.

NOTES : Fun to make, especially with kids. Good for everyday meal or a snack. Good as finger food at a party or as a side dish at supper.

2 pounds fresh spinach

1 cup chopped scallions

2 teaspoons olive oil

2 cups cooked brown rice

2 tablespoons finely chopped fresh dill

1 1/2 tablespoons fresh lemon juice

salt and black pepper

1 cup plain or herb bread crumbs

• Wash the spinach and remove large stems. In a large covered pot, steam the spinach in the water that clings to the leaves until just wilted, 2 or 3 minutes. Drain and chop the spinach and set aside.
• In another pan, lightly saute the scallions in the oil for about 5 minutes or until softened and slightly browned.
• Preheat the oven to 350F.
• In a large mixing bowl, combine the spinach, scallions, rice, dill and lemon juice. Add salt and pepper to taste. Stir well, mashing the rice mixture again the side of the bowl with the pack of a large spoon until the mixture holds together.
• Preheat a baking sheet or large baking dish with cooking spray or a very light coating of vegetable oil. With dampened hands, pack a heaping 1/4-cup of the rice mixture into a firm round ball. Roll the ball in the bread crumbs and place it on the baking sheet. Continue making balls until all of the rice mixture is used, arranging the balls on the baking sheet bout an inch apart. Bake 20 to 25 minutes, until the balls are heated through and crisp on the outside.

  VARIATION: Add 1 cup of grated feta cheese to the rice mixture.

  Yield: "24 rice balls"