Eat like a Greek for Good Health
CREAMY SPINACH RICE
Try this traditional Ikarian side dish packed with calcium, inulin (soluble fiber) and iron. 4 Tbsp extra-virgin olive oil 1 cup finely chopped red onion 1 garlic clove, minced 1 cup long-grain rice 8 cups chopped fresh spinach
(about 1 lb), stems removed 1 / 2 cup chopped wild fennel fronds or dill Juice of 2 lemons
1. In a large heavy skillet, heat 2 Tbsp olive oil over medium heat. Add onion and cook, stirring frequently, until soft, 2-3 minutes. Stir in garlic and rice. Cook over medium-low heat for 3 minutes.
2. Add spinach, cover and cook until spinach loses most of its volume. Add ½ cup water, fennel or dill, and salt and pepper to taste. Cover and simmer, stirring occasionally until all liquid is absorbed and rice is cooked and tender, 25-30 minutes. Add more water as needed to achieve a creamy consistency. Before serving, add lemon juice, salt and pepper, and drizzle with remaining 2 Tbsp oil. Serves 4.