Greek: Greek Rice 02 by Recipe Cottage

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	Greek Rice 02

		GREEK-STYLE RICE WITH SPINACH, FETA, AND BLACK OLIVES 900 g (2 lb) fresh spinach, washed and tough stems removed coarse sea salt 4 tablespoons extra-virgin olive oil 85 g (3 oz) thinly sliced spring onions 115 g (4 oz) finely chopped onions or leeks 115 g (4 oz) fresh tomato puree reduced by boiling to 3 tablespoons 115 g (4 oz) long-grain rice 15 g (1/2 oz) chopped dill freshly ground black pepper oily black olives for garnish chunks of feta cheese or spoonfuls of thick yogurt for garnish Wash the spinach and tender stems until the water runs clean; drain. If leaves are large and crinkly, sprinkle lightly with salt and mix well. Let stand in a colander 15 minutes; rinse and squeeze out excess moisture. Shred the spinach to make about 3 cups. Heat 3 tablespoons of the olive oil in a 25-cm (10-in) straight-sided frying pan. Add the spring onions, onions, a pinch of salt, and 50 ml (2 fl oz) water and cook, covered, over medium-low heat for 10 minutes. When the water evaporates, slowly let the onions turn golden, stirring occasionally. Add 250 ml (8 fl oz) water, the reduced tomato puree, and rice. Cover and cook for 10 minutes. Spread the spinach and dill over the rice, cover and cook 10 minutes longer. Remove from heat, mix, then place a double thickness of kitchen paper over the rice, cover again, and let stand until cool. Adjust the seasoning with black pepper and salt and drizzle with the remaining tablespoon of olive oil. Serve at room temperature garnished with black olives and feta cheese or yogurt. Serves 4.