Page 39 - RECIPES BOOK

INSTRUCTIONS

1. In a large pot wilt the spinach with the lemon
juice and 1 teaspoon olive oil. Set aside to drain.

2. In another pot sauté the onion with the rest of
the olive oil until soft.

3. Add the spinach, dry mint, dill and 2/3 cup warm
water and bring to a boil.

4. Add the rice, salt (as needed) and pepper and
simmer, covered for about 20 minutes until rice
is soft. Add additional warm water as needed.

5. Serve warm or at room temperature with a
squeeze of lemon juice and a bit of olive oil and
feta.

The rice

A note about the rice: It is important to use the
right type which in this case is medium grain rice.
You do not want short grain rice which may end up
giving your dish a sticky texture, but not long grain
either as you will not have the smooth texture we
are looking for in this recipe. As for brown rice, it
takes a while longer to cook and as a result you
may be overcooking the spinach as well.

This can be enjoyed plain (without feta) for a vegan
dish or with feta. And this is considered a main
course, but you may serve it as a side dish. It goes
well with fish or beef patties (biftekia).