Eat like a Greek for Good Health

Los Angeles Times - - PARADE -

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.

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