Last March when all of us were hoarding toilet paper, paper towels and sanitizer products, I stocked up on grains and legumes. After all, I use glass storage jars to keep certain foods fresh. My favorites are the French canning jars that have the wire rails and clamp shut over a rubber seal. I frequent local thrift stores to find them and I can always find something in an unusual size or shape. As a result, my pantry is gorgeous!
I realized this week that I needed to search for recipes to start cooking up my stash. I wanted to start with arborio rice which I had three jars of. Yes, you read that right, three jars. A Greek spinach and rice dish popped up and I thought, hmmm. This is my version with a bit more of this and added that.
10 oz baby spinach or two 5 oz containers prewashed organic spinach
1 large lemon: about 1/3 cup juice, 1 tablespoon zest
3-4 chopped green onions, about ½ cup
½ cup chopped red bell pepper, about a half pepper
3 teaspoons olive oil
1 teaspoon dried oregano
1 tablespoon dried dill weed
2/3 cup filtered water
1/3 cup medium grain rice, I used arborio. FYI medium grain will be creamier
6 oz crumbled feta cheese, but if you are going for a vegan version, I would add unsalted, roasted sunflower or pepitas seeds for crunch and protein
In a large deep pan, wilt the spinach with 2 teaspoons olive oil and half the lemon juice. Set aside and let it drain in colander over large bowl. In wide pot, sauté the onion and red bell pepper in the remaining teaspoon olive oil. Add the wilted spinach, oregano, dill, and water. Add dash salt and pepper if you use them often, I do not because I want the other flavors to shine. Try it!
Bring to a slow boil. Add the rice and simmer, covered for 20-30 minutes or until the rice is soft. Pull from heat and stir in the remaining lemon juice, lemon zest and feta cheese. Mix well and serve warm. This may not be a pretty dish but it sure is tasty!
#Vegetarian #Vegan #VersatileRice