A light lunch entrée or a summery side dish.
1 bunch fresh spinach, 1 lb., washed, white stalks removed
2 tbsp olive oil
1 yellow onion, diced
Pinch of salt
1 tbsp fresh dill, chopped
1 cup Arborio rice
2 cups water
1 tsp salt
Juice of 1 lemon
Olive oil for drizzling
Feta cheese, crumbled (optional)
4 lemon wedges
Step 1: Cut the spinach in half and set aside.
Step 2: Heat the olive oil in a heavy saucepan over medium heat. Add the onions and a pinch of salt. Sauté onions until soft, about 5 minutes.
Step 3: Add all of the spinach to the pan a handful at a time and sauté. Add the dill, rice, 2 cups of water and salt. Bring to a boil.
Step 4: Reduce the heat and simmer, covered, until the water is absorbed, about 20 minutes. If the rice is not tender and fluffy at this point, add more hot water and continue simmering.
Step 5: Remove the pan from the heat. Add the lemon juice and drizzle with some olive oil.
Step 6: Serve warm or at room temperature. Top with some crumbled feta cheese if desired and garnish with a lemon wedge just before serving.
Reprinted with permission from Betty, Eleni and Samantha Bakopoulos' Three Sisters Around the Greek Table (2009 Adelfes).