⏱ Prep Time: 1 hour
π₯ Serves: 6 people
π Ingredients:
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1 cup medium-grain rice
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¼ cup extra virgin olive oil
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1 large yellow onion, chopped
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1 lb (453g) baby spinach
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Juice of 1 lemon
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2 garlic cloves, minced
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2 tablespoons tomato paste
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Kosher salt, to taste
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Black pepper, to taste
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1½ teaspoons dried mint
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1 teaspoon dried dill
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Feta cheese, for garnish
π©π³ Instructions:
π Prepare the Rice:
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Rinse the rice several times until the water runs clear.
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Soak it in water about 1 inch (2.5 cm) above the rice for 20 minutes, or until a grain breaks easily between your fingers.
π₯¬ Cook the Spinach Mixture:
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In a wide skillet, heat the olive oil over medium heat.
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Add the chopped onion and sautΓ© for 5 minutes, stirring regularly, until soft and golden.
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Add spinach, lemon juice, garlic, tomato paste, salt, and black pepper.
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Stir until the spinach wilts slightly.
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Add dried mint and dill and mix well.
π₯ Cook the Rice with Spinach:
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Drain the soaked rice and add it to the skillet.
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Pour in 1½ cups of warm water.
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Bring to a boil and let simmer for 3 minutes until some of the liquid evaporates.
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Reduce the heat to the lowest setting and cover the skillet tightly.
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Let cook undisturbed for 20 minutes, or until the rice is fully cooked and all the liquid is absorbed.
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Once done, let it rest covered for another 5–10 minutes.
π§ To Serve:
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Fluff the rice gently with a fork.
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Garnish with crumbled feta cheese, chopped parsley, or finely chopped spinach as desired.
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