Spinach rice with dill and lemon • Spanakorizo
This simple dish, I promise you, will become a firm favourite when racking your brain for something easy and different to go with this or that…delicious on its own too, hot or cold. I like it with garlicky beef Sofrido, but the flavours also yearn for just grilled fresh fish.
If you have browsed or shopped in Cypriot markets you will know a freshly picked bunch of dill is like a big feather duster, frilly, fluffy, sturdy but with tender stems…and the fragrance is like walking past an Apothe, cleansing, so pure. But back down to earth, if you are buying small bunches from a British supermarket then you will need around three, four…or more.
1 glass (200ml) of extra virgin
1 large onion, finely chopped
1 kg of tender spinach, washed
and finely chopped
1 bunch of dill, finely chopped
1¼ glass (250g) of long grain
juice of 2 lemons
salt and black pepper
Start by heating the oil in a large pan then cook the onions until softened but not coloured. Add the spinach, two thirds of the dill and 2½ glasses or 500ml of hot water. Stir and bring to a steady boil.
Now stir in the rice, season with a little salt, then reduce the heat, cover and simmer until the rice has cooked and absorbed all the water. Keep an eye on the rice during cooking adding a drop more water as required.
Just before serving, stir in the remaining dill, season with some black pepper and squeeze over the lemon juice.Sometimes, also if eaten cold, I like to add a handful of finely chopped spring onions and toasted pine nuts too with the lemon juice. A great vegetarian meal…