Tuesday, June 22, 2010

Rice with Spinach, Lemon and Dill

Another great recipe from Deborah Madison, Vegetarian Cooking for Everyone. We highly recommend this cookbook!

2 tbsp olive oil, butter or a mixture
1 cup finely chopped scallions, including several inches of the greens
1 cup long-grain white or brown rice
1 large bunch spinach leaves, finely chopped
2 tbsp chopped dill
grated zest and juice of 1 lemon
salt and freshly milled pepper

Warm the oil and/or butter in a saucepan over medium heat. Add the scallions and cook, stirring frequently until wilted; 3 to 4 minutes. Add the rice, spinach, dill, lemon zest and 1/2 tsp salt, cook until the spinach has wilted. If you are using white tice, ass 1 3/4 cups water, for brown rice add 2 1/4 cups/. Bring to a boil then lower the heat, cover, and cook until the liquid is absorbed, 15 to 18 minutes for white rice, 30-40 minute for brown. Add the lemon juice and gently loosen the grains with a fork. Cover and let stand for minutes. Season with pepper and serve. You can stir 1/2 cup crumbled feta or 1 cup large-curd cottage cheese.

Serves 4.

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