Greek-Style Rice With Spinach, Feta, And Black Olives

Recipe Ingredients

2 lbs	908g / 32oz	Fresh spinach - washed, and
		Tough stems removed
		Coarse sea salt - as needed
4 tablespoons	60ml	Extra-virgin olive oil
1/2 cup	31g / 1.1oz	Thinly-sliced green onions
3/4 cup	46g / 1.6oz	Finely-chopped onions or leeks
1/2 cup	118ml	Fresh tomato puree - reduced by
		Boiling to 3 tbspns
1/2 cup	80g / 2.8oz	Long-grain rice
1/4 cup	36g / 1.3oz	Chopped dill
		Freshly-ground black pepper - to taste
		Oily black olives - for garnish
		Chunks of feta cheese - for garnish
		= (or spoonfuls of thick yogurt)

Recipe Instructions

Wash the spinach and tender stems until the water runs clean; drain. If leaves are large and crinkly, sprinkle lightly with salt and mix well. Let stand in a colander 15 minutes; rinse and squeeze out excess moisture. Shred the spinach to make about 3 cups.

Heat 3 tablespoons of the olive oil in a 10-inch straight-sided skillet. Add the green onions, onions, a pinch of salt, and 1/4 cup water and cook, covered, over medium-low heat for 10 minutes. When the water evaporates, slowly let the onions turn golden, stirring occasionally. Add 1 cup water, the reduced tomato puree, and rice. Cover and cook for 10 minutes.

Spread the spinach and dill over the rice, cover, and cook 10 minutes longer. Remove from heat, mix, then place a double thickness of paper toweling over the rice, cover again, and let stand until cool. Adjust the seasoning with black pepper and salt and drizzle with the remaining tablespoon olive oil. Serve at room temperature garnished with black olives and feta cheese or yogurt.

This recipe serves 4 as a side dish or supper with crusty bread.

Source:
Cookbook Digest, May/Jun, 1999

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.