Spanakorizo (Greek Spinach Rice)

Prep Time: 1 hour

Serves: 6 people

Ingredients:

• 1 cup medium-grain rice

• 1/4 cup extra virgin olive oil

• 1 large yellow onion, chopped

• 453 grams (about 1 lb) baby spinach

• Juice of 1 lemon

• 2 garlic cloves, minced

• 2 tablespoons tomato paste

• Kosher salt, to taste

• Black pepper, to taste

• 1 1/2 teaspoons dried mint

• 1 teaspoon dried dill

• Feta cheese, for garnish

Instructions:

1. Prepare the rice:

   • Rinse the rice several times until the water runs clear.

   • Soak the rice in water, covering it by about 1 inch (2.5 cm), for 20 minutes or until the grains are soft enough to break between your fingers.

2. Cook the spinach mixture:

   • Heat the olive oil in a large skillet.

   • Add the chopped onion and sauté for about 5 minutes, stirring occasionally, until soft and golden.

   • Add the spinach, lemon juice, garlic, tomato paste, salt, and pepper.

   • Stir and cook until the spinach wilts slightly. Then add the dried mint and dill and mix well.

3. Combine and cook:

   • Drain the rice well and add it to the skillet.

   • Pour in 1 ½ cups of warm water.

   • Bring to a boil and cook for about 3 minutes until the water reduces slightly.

   • Lower the heat to the lowest setting, cover the skillet, and cook for 20 minutes without stirring, until the rice is tender and the liquid is absorbed.

4. Rest and serve:

   • Remove from heat and let it rest, covered, for 5–10 minutes.

   • Fluff the rice with a fork.

   • Garnish with crumbled feta cheese and optionally, finely chopped spinach or parsley.