Greek spinach rice with tomatoes and feta
Jill Dupleix mixes up a traditional Greek spanakorizo by using brown rice instead of white and by cooking the spinach separately to preserve its colour and flavour. Note: White rice will need only 20 minutes cooking.
Ingredients
4 medium tomatoes
3 tbsp olive oil
1 onion, finely chopped
1 tsp ground cumin
1 tsp sugar
2 tbsp chopped fresh dill
2 tbsp tomato paste
750ml water or vegetable stock
sea salt and pepper
1 cup (200g) brown rice, rinsed
1kg English spinach, washed
1 tbsp lemon juice
100g feta, drained
1 lemon, cut into wedges
Method
Heat the oven to 180C. Cut tomatoes in half, drizzle with one tablespoon olive oil and bake for 30 minutes. Heat two tablespoons olive oil in a heavy pan and cook the onion over gentle heat until softened.
Add the cumin, sugar and half the dill, stirring, then add the tomato paste and water or stock, salt and pepper and bring to the boil. Add the rice, stirring well, then cover and simmer over very gentle heat for 40 minutes, undisturbed, until the rice has absorbed the liquid and is cooked.
Roughly chop the spinach. Heat a frypan and cook the spinach (without oil) over medium heat, turning it until wilted but still bright. Toss the rice and the spinach together in a warm bowl, adding lemon juice, salt and pepper. Arrange the roast tomatoes on top, crumble feta over, scatter with remaining dill and serve with lemon wedges.
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Jill Dupleix is a Good Food contributor and reviewer who writes the Know-How column.
