Greek Style Rice With Spinach, Feta, And Black Olives

Directions

1. Wash the spinach and tender stems till the water runs clean; drain. If leaves are large and crinkly, sprinkle lightly with salt and mix well. Let stand in a colander 15 min; rinse and squeeze out excess moisture. Shred the spinach to make about 3 c..
2. Heat 3 Tbsp. of the extra virgin olive oil in a 10-inch straight-sided skillet. Add in the green onions, onions, a healthy pinch of salt, and 1/4 c. water and cook, covered, over medium-low heat for 10 min. When the water evaporates, slowly let the onions turn golden brown, stirring occasionally. Add in 1 c. water, the reduced tomato puree, and rice. Cover and cook for 10 min.
3. Spread the spinach and dill over the rice, cover, and cook 10 min longer. Remove from heat, mix, then place a double thickness of paper toweling over the rice, cover again, and let stand till cold. Adjust the seasoning with black pepper and salt and drizzle with the remaining Tbsp. extra virgin olive oil. Serve at room temperature garnished with black olives and feta cheese or possibly yogurt.
4. This recipe serves 4 as a side dish or possibly supper with crusty bread.
5. Comments: This dish of spinachy rice with feta and black olives is extremely simpleaand therein lies its elegance.