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Spinach and Rice Pilaf
Spanakorizo, the Lenten classic: onions and garlic melted in olive oil, basmati and spinach cooked down together with dill and nutmeg into a soft, creamy pilaf, then brightened with lemon and topped with curls of hard feta.
- YieldServes 4
- Hands-on50 min
- Total1 h 11 min
- Difficulty
Ingredients
- 120 mlolive oil, about 1/2 cup, divided: 60 ml to start, 60 ml to finish
- 2large red onions, finely chopped
- 2 clovesgarlic, peeled and chopped
- 200 gbasmati rice, about 1 cup
- 450 gfresh spinach, trimmed and coarsely chopped, about 8 cups
- to tastesalt
- to tastefreshly ground black pepper
- 240 mlwater, about 1 cup, more if the pot dries out
- 1 cupfresh dill, chopped
- 1 pinchfreshly grated nutmeg
- 45 mllemon juice, strained, from about 1 lemon
To serve
- 115 ghard feta, about 1/4 lb, for shaving
- 1lemon, sliced, optional garnishoptional
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