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Spinach Rice

Greek.Cookery's picture
Ingredients
  Fresh spinach 2 Pound (1Leg)
  Onions 13 Ounce, finely chopped (375 Grams)
  Olive oil 4 Tablespoon
  Medium grain risotto rice 6 Ounce (175 Grams)
  Flat leaf parsley 1 Ounce, finely chopped (25 Grams)
  Fresh dill 1 Ounce, finely chopped (25 Grams)
  Finely grated lemon zest 1⁄2 Tablespoon
  Lemon juice 1 Teaspoon
  Freshly ground black pepper To Taste
  Salt To Taste
Directions

Wash the spinach thoroughly in cold water.
Remove tough stalks and chop it coarsely.
In a large saucepan fry the onions in the olive oil over low heat until transparent.
Add the spinach and a splash of water, and cook until the spinach wilts.
Add the rice, parsley, dill and lemon zest and season with salt and pepper.
Add 400 ml (14 fl oz) water and stir.
Cover and cook gently until craters form on the surface of the rice, about 15 minutes.
Remove the pan from the heat, place a piece of cheesecloth or muslin over the top and replace the lid.
Put the pan in a warm place for 15-20 minutes.
Stir, squeeze a little lemon juice over the top, and serve.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Greek
Course: 
Main Dish
Method: 
Fried
Restriction: 
Vegetarian
Ingredient: 
Rice
Interest: 
Healthy
Cook Time: 
4 Minutes

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Average: 4.2 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1529 Calories from Fat 576

% Daily Value*

Total Fat 65 g100.8%

Saturated Fat 9.3 g46.7%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1156 mg48.2%

Total Carbohydrates 208 g69.5%

Dietary Fiber 28.8 g115.3%

Sugars 20.1 g

Protein 43 g86.6%

Vitamin A 1793% Vitamin C 593.6%

Calcium 111.2% Iron 172.4%

*Based on a 2000 Calorie diet

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Spinach Rice Recipe