Greek Spinach Rice (Spanakoryzo)

Ingredients

• 500 grams (1.6 pounds) spinach fresh or frozen
• 10 tablespoons extra virgin olive oil
• 50 grams (1/2 medium-sized) onion (minced)
• 60 grams (3 medium-sized) spring onions (minced)
• 50 grams (1.7 ounce) leek (finely chopped)
• 2 large garlic cloves (minced)
• 80 grams (2.8 ounce) medium-grain rice (rinsed)
• 4 tablespoons fresh dill (minced)
• 3 tablespoons fresh lemon juice
• 1/2 lemon zested
• kosher salt
• freshly ground pepper

Instructions

1. 1

   Heat 4 tablespoons extra virgin olive oil in a cooking pot over moderate heat.

2. 2

   Add the onion and cook for 2 minutes.

3. 3

   Add the spring onion, leek, and garlic. Saute until softened and translucent.

4. 4

   Add the spinach in, in batches. Season with some kosher salt and cook until wilted.

5. 5

   Add 4 tablespoons of extra virgin olive oil and add the rice. Cook for 2 minutes more stirring with a wooden spoon.

6. 6

   Pour in 2 cups hot water or stock and bring to a simmer.

7. 7

   Cook covered over medium-low heat for 15 to 20 minutes or until rice is cooked. If your stove is too strong you may need to add an extra splash of water depending on how saucy you want it to be.

8. 8

   Stir in the lemon juice, lemon zest, dill, and remaining olive oil. Taste for additional salt, cook for a minute more, and remove from the heat.

9. 9

   Serve with freshly ground pepper. And some extra lemon squeezed on top if you like.