Greek Spinach Rice
4 portions / Cook time: 25′
Ingredients
- 70 g extra virgin olive oil
- 1 onion
- 250 g risotto rice
- 1 liter water
- 500 g spinach, frozen (net weight)
- salt
- pepper
- grated zest and juice from 2 lemons
- 2 tablespoons dill, finely chopped
Method
1|
Place a pot over high heat. Pour the olive oil and add the chopped onion. As soon as the onion caramelizes, add the rice.
2|
Stir and sauté the rice until it turns golden. Then, add the water, lower heat to medium and cook for 15-20 minutes, stirring every 2-3 minutes
so that it doesn’t stick to the bottom of the pot.
3|
Pour a generous amount of salt in the spinach, and rub between your hands or with a towel.
4|
Add the spinach to the pot in batches, keeping it over a medium to low heat.
5|
Add the lemon zest and lemon juice and stir.
6|
Taste it and adjust seasoning and lemon to your liking.
7|
Remove from heat, add some olive oil and stir until the mixture becomes thick.
8|
Add the dill into the pot and stir.
9|
Add extra salt, pepper and lemon if needed and stir.
Serving suggestion:
Serve the spinach rice with lemon slices and some crumbled feta.
