MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Spinach And Dill Rice
Categories: Greek, Rice
Yield: 4 Servings

120 ml Extra-virgin olive oil; plus
-more for drizzling (This
-is optional, but not
-really)
1 Brown onion; finely chopped
1 ts Sugar
1 lg Leek; finely chopped
1 1/2 bn English spinach; up to 2,
-roughly chopped
3/4 c Medium grain rice; (Do not
-use long grain rice, it
-won't work!)
2 Spring onions; up to 3
1 c Water
1/2 c Flat leaf parsley; chopped
1/2 c Dill; chopped
Salt and pepper; to taste
1 1/2 Lemons; juice of
50 g Greek feta; up to 100 g
-(optional)

Heat 4 tb of oil in a large pan. Saute onion and sugar on medium heat
for about 2 minutes. Add leek and saute until softened (about 3
minutes). Add spinach and the rest of olive oil, reduce heat, cover
and for about 3-4 minutes until spinach is wilted.

Stir through rice and cook for another 3 minutes. Add spring onions
and saute for another minute.

Add water, bring to a boil. Cover and cook on low heat for 10 minutes.

Add dill and parsley. Cover again and cook for another minute.

Remove from heat, add lemon juice. Cover pan and set aside to allow
flavours to infuse rice to fluff up.

Serve with crumbled feta, extra lemon and olive oil juice if desired.
Crispy roasted chickpeas are also very good as garnish/ topping.

Recipe by Elizabeth Mars

Adapted from Philoxenia -- a seat at my table by Kon and Sia
Karapanagiotidis

Recipe FROM:
<https://thebackyardlemontree.com/2024/02/27/spinach-and-dill-rice/>

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