Tag: Grain & Legume Dishes

Spinach and rice is a surprisingly good combination and stems from the Greek cuisine. Fresh, young spinach and a special flavourful rice e.g. short grain white or brown Basmati rice will make a good dish even better. Serve with any roast or stewed meat, especially lamb or chicken, as a border to surround a joint of meat, slices or portions.

30 ml sunflower or olive oil or 1/2 of each
30 g butter
125 ml chopped spring onion and or leek
5 ml crushed garlic or 2,5 ml garlic and herb seasoning
375 ml rice e.g. Basmati, white or brown, rinsed in a colander and drained
750 ml water
2,5 ml chicken stock powder
2,5 ml salt
pinch dried dill (optional)
200 g fresh young spinach leaves
30 ml chopped parsley
salt and freshly ground black pepper
crumbled Feta or Parmesan cheese (optional)

1. Place the oil, butter or margarine, spring onion and/or leek and garlic or garlic and herb seasoning into a saucepan and saute very gently while stirring for 2 – 3 minutes or until softened. Add the rice and saute 2 minutes more while stirring.
2. Add the water, chicken stock powder, salt and dill if used and bring to boil. Reduce heat, cover partly and simmer gently for about 20 minutes or until the rice is tender and dry.
3. In the meantime, wash and drain the spinach well and break out any hard stems. Place the spinach into a saucepan and simmer gently for a few minutes until just limp or place into a bowl, cover and microwave on HIGH for a few minutes or until just limp.
4. Drain the spinach well in a colander, chop coarsely by hand or very briefly in a food processor and add to the cooked rice together with the parsley and salt and pepper to taste.
5. Spoon into a suitable dish for serving and keep warm. Serve as is or sprinkle with a layer of crumbled Feta cheese or Parmesan cheese if preferred.

6 to 8 generous servings.

Recipe by Carolié de Koster from the Art Of Cooking Recipe Book p. 439.