Tuesday, April 6, 2010

Bulgarian Spinach & Rice

  • 2 1/4 pounds of fresh spinach, chopped, washed, drained
  • 1 spring onion, chopped
  • 1/3 cups of olive oil
  • 1 1/3 cup of water
  • 1 1/3 cups of long-grain rice or white rice
  • 5 1/4 cups of water
  • sea salt
  • freshly ground pepper
  • juice of 1 lemon (about 2 tablespoons)
  • Optional: Parmesan cheese, feta, or other cheese
  • Optional: diced tomatoes or tomato sauce
  • Optional: 1-2 finely chopped chili pepper

In a stock pot, sauté the chopped spring onion in the oil over medium heat for 8-10 minutes. Add spinach and 1 1/3 cups of water and cook until the spinach wilts, about 5-7 minutes.

Add rice and 5 1/4 cups of water, bring to a boil, and cook for 15 minutes, stirring occasionally. Stir in lemon juice and salt, cook for another 5 minutes and remove from heat.

(Optional: Grate in Parmesan or other cheese.)

Stir, cover, and let sit until the dish "melds."

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