Ingredients
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2
-
-
4
-
1/2
-
3/4
-
1/2
-
1/2
-
1/4
-
-
-
-
-
-
-
Directions
Greek Rice with Spinach, Feta and Black Olives, A delicious, simple, Paula Wolfert recipe Serve with lots of crusty bread You can make things easy on yourself by getting the bags of ready-cleaned spinach , This was delicious! I agree with another reviewer who thought it was time-consuming I bought bagged spinach, but all the steps still took a lot of time To simplify one step, used a tablespoon of tomato paste instead of boiling down puree The amount of spinach in the recipe might be wrong used somewhat less than a pound, and when it was chopped and pressed into a cup, it was 4 cups So I did not use the remainder of the spinach I had bought!
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Steps
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1
Done
|
Wash the Spinach and Tender Stems Until the Water Runs Clean; Drain. |
|
2
Done
|
If Leaves Are Large and Crinkly, Sprinkle Lightly With Salt and Mix Well. |
|
3
Done
|
Let Stand in a Colander 15 Minutes; Rinse and Squeeze Out Excess Moisture. |
|
4
Done
|
Shred the Spinach to Make About 3 Cups. |
|
5
Done
|
Heat 3 Tablespoons of the Olive Oil in a 10-Inch Straight-Sided Skillet. |
|
6
Done
|
Add the Scallions, Onions, a Pinch of Salt, and 1/4 Cup Water and Cook, Covered, Over Medium-Low Heat For 10 Minutes. |
|
7
Done
|
When the Water Evaporates, Slowly Let the Onions Turn Golden, Stirring Occasionally. |
|
8
Done
|
Add 1 Cup Water, the Reduced Tomato Pure, and Rice. |
|
9
Done
|
Cover and Cook For 10 Minutes. |
|
10
Done
|
Spread the Spinach and Dill Over the Rice, Cover, and Cook 10 Minutes Longer. |
|
11
Done
|
Remove from Heat, Mix, Then Place a Double Thickness of Paper Toweling Over the Rice, Cover Again, and Let Stand Until Cool. |
|
12
Done
|
Adjust the Seasoning With Black Pepper and Salt and Drizzle With the Remaining Tablespoon Olive Oil. |
|
13
Done
|
Note: This Is Delicious Served at Room Temperature Garnished With Black Olives and Feta Cheese or Yogurt. |
