Spinach Rice Recipe
Summary
Cooking Time4 MinDifficulty LevelEasy
Ingredients
| 1 leg (2 lb) fresh spinach | ||
| Onions | 375 Gram, finely chopped | |
| Olive oil | 4 Tablespoon | |
| Risotto rice | 175 Gram | |
| Flat leaf parsley | 25 Gram, finely chopped | |
| Dill | 25 Gram, finely chopped | |
| Finely grated zest of 1 lemon, plus 1 teaspoon juice | ||
| Ground black pepper | 1 To taste | |
| Salt | To Taste | |
Directions
Wash the spinach thoroughly in cold water.
Remove tough stalks and chop it coarsely.
In a large saucepan fry the onions in the olive oil over low heat until transparent.
Add the spinach and a splash of water, and cook until the spinach wilts.
Add the rice, parsley, dill and lemon zest and season with salt and pepper.
Add 400 ml (14 fl oz) water and stir.
Cover and cook gently until craters form on the surface of the rice, about 15 minutes.
Remove the pan from the heat, place a piece of cheesecloth or muslin over the top and replace the lid.
Put the pan in a warm place for 15-20 minutes.
Stir, squeeze a little lemon juice over the top, and serve.
Remove tough stalks and chop it coarsely.
In a large saucepan fry the onions in the olive oil over low heat until transparent.
Add the spinach and a splash of water, and cook until the spinach wilts.
Add the rice, parsley, dill and lemon zest and season with salt and pepper.
Add 400 ml (14 fl oz) water and stir.
Cover and cook gently until craters form on the surface of the rice, about 15 minutes.
Remove the pan from the heat, place a piece of cheesecloth or muslin over the top and replace the lid.
Put the pan in a warm place for 15-20 minutes.
Stir, squeeze a little lemon juice over the top, and serve.
Chef
