1 pound fresh spinach, washed and trimmed and minced
3 tablespoons olive oil
2 cloves garlic, minced
2 teaspoons salt, divided ½ t. and 1 ½ t.
1 teaspoon dried dill weed
2 t. white wine vinegar
Freshly ground black pepper, or to taste
4 cups water
1 ½ c. long grain white rice
½ c. finely crumbled feta cheese
½ c. freshly grated Parmesan cheese
3 tablespoons olive oil
2 cloves garlic, minced
2 teaspoons salt, divided ½ t. and 1 ½ t.
1 teaspoon dried dill weed
2 t. white wine vinegar
Freshly ground black pepper, or to taste
4 cups water
1 ½ c. long grain white rice
½ c. finely crumbled feta cheese
½ c. freshly grated Parmesan cheese
- Heat the olive oil in a small skillet and add minced spinach and garlic.
- Add ½ t. salt, dill weed and some pepper.
- Cook over medium heat for 10 minutes, stirring often. All excess liquid should have evaporated, leaving a thick puree..
- Bring water to a boil in a medium-large saucepan and stir in the remaining 1 ½ t. salt.
- Add rice and lower heat to simmer. Cover and cook over low heat for 25 minutes or until all the water is absorbed and rice is tender.
- Add spinach mixture and toss lightly until well blended.
- Cover and leave over low heat for another 3-4 minutes. Toss together 2 cheeses.
- Spoon green rice onto a warmed platter and sprinkle with cheeses. Serve immediately.
