adapted from Modern Greek by Andy Harris
Ingredients
4 TBSP olive oil
1 TBSP dried oregano
4 Scallions (including greens) finely chopped
1 TBSP dried mint
2 Cloves Garlic
2 lb. spinach
1/3 Cup long-grain white rice (washed)
3 TBSP finely chopped fresh dill including stems
Salt and fresh ground pepper
Directions
- Heat half the olive oil in a large saucepan over medium heat – saute scallions and garlic (5 min)
- Add rice, dill and dried herbs, sauté another 2 minutes
- Add enough water to just cover the ingredients, then add spinach and stir constantly until it wilts
- Add the remaining 2 Tb olive oil, salt and pepper to taste (and, if necessary, enough water to cover)
- Simmer, covered, 15-20 minutes until rice is cooked and most of the liquid has been absorbed (stirring
occasionally to prevent the mixture from sticking to the pan)
- Remove from the heat and cover with a thick tea towel, replace the lid and set aside for a few minutes, serve
hot. Serves 4-6.
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