A Greek-Aussie: love writing, love the outdoors, love my 2 kids, love heavy metal and love life (usually!).
Published June 5th 2013
This is my take on a traditional meal that is really healthy and delicious. It can be served on its own, or how 'bout going totally Grecian and serving with a piece of feta cheese (for your protein) or as a side dish with meat or an omelette?
My kids aren't into spinach at all but they love this, so hope you try and enjoy.
1/2 cup freshly squeezed lemon juice (once recipe cooked)
salt / pepper to taste
In a deepish non-stick frying pan, sauté onion in about one tablespoon of olive oil for about five mins.
After having rinsed frozen spinach in a colander, add spinach to this frying pan and sauté for about seven mins (until it separates in some frozen spinach cases).
Add approximately 1/2 cup tap water and bay leaf and wait for boil, then add the 1/2 cup basmatic rice and stir once or twice throughout the ten minute cooking time, while adding 1/2 stock cube, dill and parsley.
Spinach rice should have the consistency of picture after adding the lemon juice and olive oil. If too runny, you may strain excess with a slotted spoon, or if too dry add more water or olive oil.
Season with olive oil, lemon juice and salt n pepper.
Note: You may prefer the tomato version of spinach rice, whereby you forego the lemon and dill, and add one heaped tablespoon of tomato paste to the boiling water (when adding the rice).