Rice With Spinach - Greek |
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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This looks yummy, and soon I'll have a garden full of spinach to use!! So, until the spinach grows a bit more, I won't be able to try it...It comes from The Best Recipes in the World by Mark Bittman. Ingredients:
1/4 cup extra virgin olive oil |
1 cup long-grain rice |
salt, to taste |
pepper, to taste |
1 1/2 cups chicken stock (or water) |
1 lb fresh spinach, trimmed, washed, and drained but still wet |
2 pinches grated nutmeg |
1 lemon, juice of |
2 tablespoons butter, cut into bits |
1/2 cup crumbled feta cheese |
Directions:
1. Put 2 tablespoons of the oil in a medium saucepan with a lid over medium heat. A minute later, add the rice along with some salt and pepper and cook, stirring, for about a minute. Add the stock, reduce the heat to low, and cover. Cook for about 15 minutes, or until the rice is done.
2. Meanwhile, put the remaining oil in a deep skillet over medium-high heat. A minute later, add the spinach and some salt and pepper and cook, stirring occasionally, until it wilts. Continue to cook until most of the liquid is gone; stir in the nutmeg and the lemon.
3. Toss the cooked rice with the butter and put on a platter.
4. Stir the cheese into the spinach, them immediately put on top of the rice and serve.
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