- 4 tbsp olive oil
- 4 green onions, finely chopped
- 2 cloves garlic, peeled and finely chopped
- 1/3 cup long-grain white rice, washed
- 3 tbsp finely chopped fresh dill
- 1 tbsp dried oregano
- 1 tbsp dried mint
- 2 lbs spinach, washed and roughly chopped
- Freshly ground black pepper
A favorite and easy Greek recipe!
Heat half the olive oil in a large saucepan over medium heat and saute the green onions and garlic for about 5 minutes or until softened.
Add the rice, dill, and dried herbs and saute for another 2 minutes. Add enough water to just cover the ingredients, then add the spinach and stir constantly until it wilts.
Then, add the remaining 2 tbsp of olive oil, salt and pepper to taste and, if necessary, enough water to just cover the mixture.
Simmer for 15 to 20 minutes or until the rice is cooked and most of the liquid has been absorbed, stirring occasionally to prevent the mixture from sticking to the pan.
At the end, if the mixture is too liquid, remove the saucepan from the heat, stretch a thick tea towel over the pan and replace the lid (the cloth will absorb any extra moisture).
Set aside for a few minutes and then serve.