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Category: Rice/Risotto
Prep Time: Cook Time: Total Time:
2 lbs fresh spinach washed and tough stems removed
2 tsp coarse sea salt
4 tbsp extra virgin olive oil
1/2 cup thinly sliced green onions
3/4 cup finely chopped onions or leeks
1/2 cup fresh tomato purée reduced by boiling to 3 tbsp
1/2 cup long-grain rice
1/4 cup chopped dill
1 tsp finely ground black pepper
Black olives for garnish
Feta cheese for garnish
Wash spinach and tender stems until water runs clean then drain. If leaves are large and crinkly sprinkle lightly with salt and mix well. Let stand in a colander 15 minutes then rinse and squeeze out excess moisture. Shred spinach to make 3 cups.
Heat 3 tbsp of the oil in a skillet. Add onions, salt and 1/4 cup water then cook covered over medium low heat for 10 minutes. When water evaporates slowly let onions turn golden stirring occasionally. Add 1 cup water, reduced tomato puree and rice. Cover and cook for 10 minutes.
Spread spinach and dill over rice then cover and cook 10 minutes longer. Remove from heat and mix well then place a double thickness of paper toweling over rice. Cover again and let stand until cool. Adjust seasoning with black pepper and salt and drizzle with remaining olive oil. Serve at room temperature garnished with black olives and feta cheese.
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GREEK STYLE RICE WITH SPINACH FETA AND BLACK OLIVES
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Category: Rice/Risotto
Prep Time: Cook Time: Total Time:
2 lbs fresh spinach washed and tough stems removed
2 tsp coarse sea salt
4 tbsp extra virgin olive oil
1/2 cup thinly sliced green onions
3/4 cup finely chopped onions or leeks
1/2 cup fresh tomato purée reduced by boiling to 3 tbsp
1/2 cup long-grain rice
1/4 cup chopped dill
1 tsp finely ground black pepper
Black olives for garnish
Feta cheese for garnish
Wash spinach and tender stems until water runs clean then drain. If leaves are large and crinkly sprinkle lightly with salt and mix well. Let stand in a colander 15 minutes then rinse and squeeze out excess moisture. Shred spinach to make 3 cups.
Heat 3 tbsp of the oil in a skillet. Add onions, salt and 1/4 cup water then cook covered over medium low heat for 10 minutes. When water evaporates slowly let onions turn golden stirring occasionally. Add 1 cup water, reduced tomato puree and rice. Cover and cook for 10 minutes.
Spread spinach and dill over rice then cover and cook 10 minutes longer. Remove from heat and mix well then place a double thickness of paper toweling over rice. Cover again and let stand until cool. Adjust seasoning with black pepper and salt and drizzle with remaining olive oil. Serve at room temperature garnished with black olives and feta cheese.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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