This recipe calls for a huge mountain of spinach and only a cup of rice, so the finished dish has more vegetables than rice, more luscious than a pilaf.
Ingredients
- 6 tablespoons olive oil
- 2 bunches scallions (white and light green parts)
- 1 large onion
- 6 tablespoons tomato paste
- 1 cup basmati rice
- 2 large bunches dill
- 2-3 pounds fresh spinach
- salt and pepper
Garnishes:
- olive oil
- chunks of feta
- good quality olives of your choice
Instructions
- Wash the spinach until the water runs clean, drain. Shred the spinach to make about 3 cups.
- Heat 3 tablespoons of the olive oil in a deep skillet. Add the scallions, onions, a pinch of salt, and 1/2 water and cook, covered, over medium-low heat for 10 minutes.
- When the water evaporates, slowly let the onions turn golden, stirring occasionally. Add 2 cups water, the tomato paste, and rice. Cover and cook 10 minutes.
- Spread the spinach and dill over the rice, cover, and cook 10 minutes longer.
- Remove from heat, mix, then place a double thickness of paper towels over the rice. Cover again and let stand until cool. Adjust the seasoning with black pepper and salt.
- Drizzle with the remaining olive oil. Serve at room temperature garnished with olives and feta.