Spanakorizo

Ingredients

• 1.8 lbspinach, washed, thick stalks removed
• 7 ozshort-grain rice, rinsed
• 1onion, finely chopped
• 4spring onions, sliced
• 1/3 cupextra virgin olive oil
• 3/4 ozdill, chopped
• 1lemon, juiced
• 2 1/8 cupsvegetable stock, hot
• 1 tspsea salt

Method

1. 1

   Wilt the spinach in a dry pan in batches, tip it into a colander and press out the water with the back of a spoon. Chop it roughly.

2. 2

   In the same pan, cook the onion and spring onions in the olive oil over low heat until they are soft and sweet and have taken no colour.

3. 3

   Stir the rice through the onions for a minute so the grains turn translucent at the edges, then pour in the hot stock, add the salt, and simmer covered until the rice is nearly done.

4. 4

   Fold the chopped spinach and most of the dill through the rice and cook for a few more minutes with the lid on, until the rice is tender and the pan is just moist.

5. 5

   Take it off the heat, stir in the lemon juice and the remaining dill, and let it stand for five minutes before serving.