Spinach with Rice

By Phillips

Greece - Spanakorizo

Serve it warm as comfort food in winter or room temperature with a bit more lemon in summer.

Ingredients

• 1 1/4 pounds fresh spinach leaves
• 4 tablespoons extra-virgin olive oil
• 2 medium onions, finely chopped
• 1 celery stalk, finely chopped
• 3/4 cup long-grain rice
• 1/2 teaspoon ground cumin
• Salt and freshly ground pepper
• 3 sprigs fresh dill, one finely chopped
• 1 1/2 cups Vegtable stock
• juice of 1/2 small lemon

Preparation

Step 1

Wash and dry spinach. Tear into long strips.

In a deep, heavy saucepan over meduim heat, heat the oil. Add the onions and celery and cook until soft and translucent, about 10 minutes. Add the rice, cumin and generous amounts of salt and pepper. Cook the rice for 2 minutes and then add the spinach and chopped dill. Stir well.

When the spinach begins to welt, add the stock and lemon juce. Bring to a simmer. Reduce heat to low, cover and cook without strring unit the rice is done but still firm and most of the water has been absorbed, about 15 minutes.
Removed the lid from the rice, place a clean kitch towel over the pot and replace the lid snugly let sit in a warm corner of the kitchen for 20 minutes.

Before serving, garnish with the remaining 2 whole springs of dill.