Where I came from spinach was something you got in a frozen block in your freezer section. Or, if you were feeling a little adventurous you purchased a bag of baby specimens that promptly went off as soon as you brought them home. Leaving a slimy green mess in that same bag in your refrigerator. Needless to say, I was pleasantly surprised by the offerings at the local market during the fall and winter months. The outer leaves have an almost leathery texture with a real earthy taste, while the inner leaves, soft and delicate have the subtle sweet flavor we are used to in spinach. A real treat for texture and flavor variation in salads.
What you need:
- 1kg of fresh spinach, cleaned and roughly chopped.
- 2 cups of long grain rice.
- 1 onion chopped.
- Dill, fresh (chopped) or dried to taste.
- Olive oil.
- 4 cups of chicken or vegetable stock.
- 1 lemon.
- Saute the onion in a little oil in a pot large enough to hold the spinach.
- Place spinach in the pot and add 1 cup of stock.
- Cook the spinach until reduced by half.
- Add the rice and the rest of the stock, mix well and simmer until rice is cooked.
- When the rice is near to finished, mix in a generous handful of fresh dill or a tbsp. of dried.
- Serve rice with fresh squeezed lemon and a drizzle of olive oil.