Greek Rice With Spinach Feta And Black Olives Recipes

GREEK RICE WITH SPINACH, FETA AND BLACK OLIVES

Steps:

• Wash the spinach and tender stems until the water runs clean; drain.
• If leaves are large and crinkly, sprinkle lightly with salt and mix well.
• Let stand in a colander 15 minutes; rinse and squeeze out excess moisture.
• Shred the spinach to make about 3 cups.
• Heat 3 tablespoons of the olive oil in a 10-inch straight-sided skillet.
• Add the scallions, onions, a pinch of salt, and 1/4 cup water and cook, covered, over medium-low heat for 10 minutes.
• When the water evaporates, slowly let the onions turn golden, stirring occasionally.
• Add 1 cup water, the reduced tomato purée, and rice.
• Cover and cook for 10 minutes.
• Spread the spinach and dill over the rice, cover, and cook 10 minutes longer.
• Remove from heat, mix, then place a double thickness of paper toweling over the rice, cover again, and let stand until cool.
• Adjust the seasoning with black pepper and salt and drizzle with the remaining tablespoon olive oil.
• Note: This is delicious served at room temperature garnished with black olives and feta cheese or yogurt.