Serve Spinach Rice Pilaf with feta, grilled fish or a sunnyside up egg. Drizzle with PDO Greek olive oil. To see recipe, press more.
Spinach and Rice Pilaf
4 servings
4 Tbsp./60 ml extra-virgin Greek olive oil
1 cup finely chopped onion
1 garlic clove, minced
1 cup long-grain rice
8 cups chopped fresh spinach (about 1 pound/500 g.), stems cut off
2 ½ cups/600 ml water, as needed
½ cup chopped fresh dill
Coarse sea salt, to taste
½ tsp. ground cumin
Freshly ground pepper, to taste
Strained fresh lemon juice of 2 lemons
1 Tbsp./15 ml quality red wine vinegar (optional)
Greek feta cheese, to taste
Lemon slices, for garnish
Finely chopped dill, for garnish (optional)
1. In a large heavy skillet, heat 2 tablespoons of the olive oil. Add onion and sauté until soft, 2 to 3 minutes. Stir in garlic, on a gentle flame. Add rice. Stir with a wooden spoon over medium to high heat until it begins to soften, 2 to 4 minutes. Add spinach. Add water only if needed. Cover. Cook until the spinach loses most of its volume.
2. Add a little bit of water, dill, sea salt, cumin, and pepper. Raise heat a little bit and cook until all liquid is absorbed and rice is cooked. Add some lemon juice. Cover and leave for about 5 to 6 minutes until all liquid is absorbed.
3. Remove skillet from heat and turn spanakorizo into a medium-size serving bowl. Shave some feta right over the top, add a slice of lemon and drizzle with some extra-virgin Greek olive oil. Sprinkle with some fresh dill and serve either hot or at room temperature.
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