Spinach rice is still one of the classics of the Greek table, on Ikaria and all over the country. But rice was not always plentiful. Older recipes for this dish call for bulgur instead, which may be substituted in this and other pilafs.
- Yield: 4 Servings
- 4 tablespoons Greek extra virgin olive oil
- 1 cup finely chopped red onion
- 1 garlic clove, minced
- 1 cup long-grain rice
- 8 cups chopped fresh spinach, about 1 pound (450 g), stems removed, cleaned well
- ½ cup water
- ½ cup chopped wild fennel fronds or dill
- Sea salt and freshly ground black pepper
- 2 lemon juice, strained
How to Make It
- In a large heavy skillet, heat 2 tablespoons of the olive oil over medium heat. Add the onion and cook stirring frequently, until soft, 2 to 3 minutes. Stir in the garlic. Add the rice and stir with a wooden spoon over medium-low heat for 3 minutes.
- Add the spinach, cover, and cook until the spinach loses most of its volume. Add the water, fennel (or dill), and salt and pepper to taste. Simmer, covered, stirring occasionally until all the liquid is absorbed and the rice is cooked and very tender, 25 to 30 minutes. Add more water as needed if you think it is necessary to achieve a creamy consistency. You can do so about halfway into cooking the mixture. Add the lemon juice 3 minutes before the end.