Cookstr.com

Spinach Pilaf

Updated February 23, 2016
(1 Votes)

0 Comments

Rather than serving a hill of plain rice sitting next to a scoop of unadorned greens, meat, poultry, or game, Greeks often mix the two together. In this way the two enliven one another. Such a mixture invites further flavoring with herbs and spices. Almost all Greek pilaf mergers are made in the same way. Spinach rice is the paradigm, the Greek word for “example.” The choice of ingredients to mix with the rice is yours.

Serves6

Cooking Methodsauteeing

CostModerate

Easy

Total Timeunder 30 minutes

Make Ahead RecipeYes

Kid FriendlyYes

One Pot MealYes

OccasionBuffet, Casual Dinner Party, Family Get-together

Recipe Courseside dish

Dietary Considerationegg-free, gluten-free, lactose-free, peanut free, soy free, vegan, vegetarian

Five Ingredients or LessYes

Mealdinner, lunch

Taste and Textureherby, light, savory

Ingredients

  • 3 tablespoons olive oil
  • 1 medium onion, or the white part of 3 leeks, finely chopped
  • 1 cup rice, preferably Arborio or other short grain rice
  • 1 cup chopped tomatoes with their juices (about 2 medium-size tomatoes)
  • 3 pounds fresh spinach, well rinsed, trimmed, and torn into large pieces
  • ½ to ¾ cup water
  • 2 tablespoons chopped fresh dill
  • 2 tablespoons chopped fresh mint leaves
  • 2 tablespoons chopped fresh flat-leaf parsley leaves
  • 1 teaspoon finely chopped lemon zest
  • 3 tablespoons fresh lemon juice
  • Pinch of ground nutmeg, preferably freshly grated
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper

Instructions

Heat the oil in a large skillet over medium heat. Add the onion and rice and stir until both are translucent, about 7 minutes.

Stir in the tomatoes, spinach, and ½ cup water. Cover, reduce the heat, and cook until the rice is soft and the liquid has been absorbed, about 12 minutes. Add more water if the liquid is absorbed before the rice is cooked.

Stir in the remaining ingredients and remove from the heat. Fluff with a fork and serve.

VARIATION:

Rice Pilaf with Shrimp, Squid, or Snails: To make a seafood or snail pilaf, instead of the spinach use 1 cup raw small shrimp, 1 cup cleaned squid cut into rings, or 2 cups canned snails. Cook the rice as described, stirring in the tomatoes and water as described in Step 2. Stir in the shrimp during the last 3 minutes, or the squid during the last 5 minutes of cooking time. If using snails, add them to the skillet with the onion and rice.

YOUR RECENTLY VIEWED RECIPES

Include a Photo Include a Photo

Click the button above or drag and drop images onto the button. You can upload two images.

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!

Close

Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Sign In to Your Account

Close Window
Sign In with one of your Social Accounts
Facebook
Google
Twitter
OR
Sign In using Email and Password