SPINACH AND DILL RICE
adapted from The Vegetarian Epicure Book Two by Anna Thomas
Makes 8 servings.
INGREDIENTS
1 lb. fresh spinach
3 Tbs olive oil
2 cloves garlic, minced
(1-2 tsp. salt)
1 tsp. dried dill weed
2 tsp. white wine vinegar
fresh-ground black pepper to taste
4 c. water
1 1/2 cups rice (long grain medley is nice)
1/2 c. finely crumbled feta cheese
1/2 c. fresh-grated Parmesan cheese
DIRECTIONS
Cook the rice.
[Bring the water to a boil in a medium-large saucepan (season with salt to taste - maybe 1/2 t.). Add the rice and lower the heat to a simmer. Cover the pot and leave the rice to cook over very low heat for 25 minutes until all the water is absorbed and/or the rice is tender to taste.]
Meanwhile, wash and trim the spinach and mince it.
Heat the 3 T. olive oil in a small skillet and add the minced spinach and minced garlic to it.
Season the spinach with salt to taste (I'd say 1/4 t. max), the dill, vinegar, and some black pepper.
Cook the mixture over medium heat for about 10 minutes, stirring often. All the excess liquid should have evaporated, leaving a thick puree.
Add the spinach mixture to the rice and toss lightly until the rice and spinach are well blended.
Cover once more and leave over low heat for another 3-4 minutes.
Toss together the two cheeses. Spoon the green rice onto a warmed platter, sprinkle it with the cheeses, and serve immediately.
Also good leftover (warm or cold) or in an omelette.
Note: original recipe calls for 2t. of salt, which I found excessive, especially once the feta is added. I might leave the salt out of the spinach mixture altogether, or anyway just 1/4 t.; and maybe just 1/2t. (or less) in with the rice water.