Greek-Style Rice with Spinach, Feta, and Black Olives (Greece)

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GREEK-STYLE RICE WITH SPINACH, FETA, AND BLACK OLIVES

 

This dish of spinachy rice with feta and black olives is extremely simple …

and therein lies its elegance. Some people simply don’t get it. ‘It’s just

so humble,’ they say. To which I respond, ‘That’s what I like about it!’

 

900 g (2 lb) fresh spinach, washed and tough stems removed

coarse sea salt

4 tablespoons extra-virgin olive oil

85 g (3 oz) thinly sliced spring onions

115 g (4 oz) finely chopped onions or leeks

115 g (4 oz) fresh tomato puree reduced by boiling to 3 tablespoons

115 g (4 oz) long-grain rice

15 g (½ oz) 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 tablespoons of the olive oil in a 25-cm (10-in) straight-sided frying

pan. Add the spring onions, onions, a pinch of salt, and 50 ml (2 fl oz)

water and cook, covered, over medium-low heat for 10 minutes. When the water

evaporates, slowly let the onions turn golden, stirring occasionally. Add

250 ml (8 fl oz) 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 from heat, mix, then place a double thickness of kitchen paper over

the rice, cover again, and let stand until cool. Adjust the seasoning with

black pepper and salt and drizzle with the remaining tablespoon of olive

oil. Serve at room temperature garnished with black olives and feta cheese

or yogurt.

 

Serves 4.

 

country : Greece

course : side dish

 

source : Mediterranean Grains & Greens : Sun-drenched and irresistible - 170

authentic recipes / Paula Wolfert

 

 

 

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