Just a note: It's not traditional to add carrot, but a carrot will provide a nice bright contrast.
4 tablespoons olive oil
2 cloves garlic, chopped
4 scallions, chopped
1 red onion, chopped
¾ to 1 cup rice
3 tablespoons fresh dill, chopped
2 tablespoons fresh parsley, chopped
2 pounds fresh spinach washed and chopped (or if you’re in a hurry use the frozen spinach that comes pre-chopped)
Juice of 1 ½ lemons
4 ½ cups water or vegetable juice
Salt and pepper to taste
1 carrot, diced (totally optional)
lemon slices for garnish
olive oil to drizzle on top
Heat the oil in the saucepan.
Add the onion, and garlic. Sauté until softened.
Add the rice and sauté until the rice is well coated with the olive oil.
Add the water or broth and let it come to a boil.
Add the spinach and stir until wilted.
Mix, cover and simmer about 35 to 40 minutes, until almost all of the liquid has been absorbed and the rice is cooked.
|Pretty much done cooking ... It should not be dry when it's done. It should have a juicy consistency. Not soupy, not dry. You know what I mean, don't you?|