Sunday, April 19, 2009

GREEK STYLE RICE WITH SPINACH FETA AND BLACK OLIVES

GREEK STYLE RICE WITH SPINACH FETA AND BLACK OLIVES

2 pounds fresh spinach washed and tough stems removed
2 teaspoons coarse sea salt
4 tablespoons extra virgin olive oil
1/2 cup thinly sliced green onions
3/4 cup finely chopped onions or leeks
1/2 cup fresh tomato purée reduced by boiling to 3 tablespoons
1/2 cup long-grain rice
1/4 cup chopped dill
1 teaspoon finely ground black pepper
Black olives for garnish
Feta cheese for garnish

Wash spinach and tender stems until water runs clean then drain. If
leaves are large and crinkly sprinkle lightly with salt and mix
well. Let stand in a colander 15 minutes then rinse and squeeze out
excess moisture. Shred spinach to make 3 cups. Heat 3 tablespoons
of the oil in a skillet. Add onions, salt and 1/4 cup water then
cook covered over medium low heat for 10 minutes. When water
evaporates slowly let onions turn golden stirring occasionally. Add
1 cup water, reduced tomato purée and rice. Cover and cook for 10
minutes. Spread spinach and dill over rice then cover and cook 10
minutes longer. Remove from heat and mix well then place a double
thickness of paper toweling over rice. Cover again and let stand
until cool. Adjust seasoning with black pepper and salt and drizzle
with remaining olive oil. Serve at room temperature garnished with
black olives and feta cheese.

1 comments:

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