Greek Style Rice with Spinach, Feta and Black Olives
 
2 lb.  fresh spinach, washed and tough stems removed
4 Tbsp  extra virgin olive oil
  coarse sea salt
1/2 cup  thinly sliced scallions
3/4 cup  finely chopped onions or leeks
1/4 cup  fresh tomato puree reduced by boiling to 3 tablespoons
1/2 cup  long grain rice
1/4 cup  chopped dill
  freshly ground black pepper
  oily black olives for garnish
  chunks of feta cheese or spoonfuls of thick yogurt for garnish
 
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 tbsp of the olive oil in a 10-inch straight-sided skillet. add 
the scallions, onions, a pinch of salt ad 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 puree and rice. cover and cook for 10 minutes. 
 
spread the spinach and dill over the rice, cover and cook 10 minutes 
longer. remove form 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 slat and drizzle with the 
remaining tablespoon olive oil. serve at room temperature garnished with 
olives and feta cheese or yogurt. 
 
source: http://www.epicurious.com/recipes/recipe_views/views/15420 
 
-- 
(ID: 5949) Mirror: rec.food.recipes: Mon, Oct 4, 2004


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