Greek cuisine · Dough, Pasta & Rice

Rizi me Spanaki ke Anitho

Spinach rice with plenty of dill and spring onions, sautéed in olive oil and finished with lemon.

Ingredients · for 4 servings

• 500 g spinach
• 250 g long-grain rice
• 1 bunch spring onions
• 1 bunch dill
• 1 onion
• 80 ml olive oil
• 600 ml vegetable stock
• 1 lemon
• Salt, pepper

Instructions

1. Wash the spinach thoroughly, chop roughly and drain well; finely dice the onion, cut the spring onions into rings and finely chop the dill.
2. Warm the olive oil in a wide pot and sauté the onion with the spring onions over medium heat for 5 min. until translucent, without browning them.
3. Add the spinach in batches and let it wilt for 3–4 min., letting the released liquid evaporate uncovered.
4. Stir in the rice and sauté for 1 min. until the grains glisten with oil, then pour in the hot vegetable stock and season with salt.
5. Cook covered over low heat for 18–20 min. until the rice has absorbed the liquid, then remove from the heat and let steam covered for 5 min.
6. Fold in the dill and the juice of half a lemon, season with pepper and serve lukewarm with the remaining lemon wedges.