Spinach and Dill Rice

The Vegetarian Epicure, Book Two

by Anna Thomas

 

1 lb. Spinach, washed and chopped

2 Tbs Olive Oil

3 cloves Garlic, minced

2 tsp Salt

1 tsp dried Dill weed or 1 Tbs. fresh, sliced Dill

2 tsp white wine Vinegar

Fresh ground Black Pepper to taste

4 cups water

1 cups long-grain Rice

cup crumbled Feta cheese

cup grated Parmesan cheese

 

Heat olive oil in a skillet, add the chopped spinach and mined garlic to it. Season the spinach with tsp salt, the dill weed, vinegar and some black pepper.

 

Cook the mixture over medium heat, stirring often, until all excess liquid has evaporated (about 10 minutes).

 

Meanwhile, bring the water to a boil in a large sauce pan and stir in the remaining 1 tsp of salt. Add the rice and lower the heat to a simmer. Cover the pot and leave the rice to cook over low heat for 20 -25 minutes. The rice will absorb all the water.

 

Add the spinach mixture and toss lightly with two spoons until rive and spinach are well blended. Cover and leave over low heat for 3-4 minutes.

 

Toss together the two cheeses. Spoon rice onto warmed platter or bowl then sprinkle it with the cheeses and serve immediately. (Sometimes I just toss everything into a casserole with some cheese reserved to sprinkle over all, then heat it in a 350 oven until it is slightly toasted.)