Adapted from Modern Greek by Andy Harris
4 Tb. olive oil
1 Tb. dried oregano
4 Scallions (including green) fine chopped
1 Tb. dried mint
2 Cloves Garlic
2 lb. spinach
1/3 Cup long-grain white rice (washed)
Salt and fresh ground pepper
3 Tb. finely chopped fresh dill including stems
– Heat half the olive oil in a large saucepan over medium heat
– Sauté scallions and garlic (5 min)
– Add rice, dill and dried herbs, sauté another 2 minutes
– Add enough water to just cover the ingredients, then add spinach and stir constantly until it wilts
– Add the remaining 2 Tb olive oil, salt and pepper to taste (and, if necessary, enough water
to cover)
– Simmer, covered, 15-20 minutes until rice is cooked and most of the liquid has been absorbed (stirring occasionally to prevent the mixture from sticking to the pan)
– Remove from the heat and cover with a thick tea towel, replace the lid and set aside for a few minutes, serve hot. Serves 4-6.
