
The Greeks are masters of vegetarian dishes. This simple pilaf is great as an accompaniment or all on its own as my dear friend Taryn eats it (this is a variations of Taryn’s YiaYia’s recipe) My kids loved this and seeing as its packed full of spinach, I couldn’t be happier with that result.
Ingredients
- 400g spinach, trimmed
- ¼ cup olive oil
- 1 onion, diced
- 2 cups rice
- 4 ½ cups boiling water
- juice of 1 lemon
- 50g pine nuts, toasted
Method
- Cook the spinach in a little boiling, salted water until tender (5-8 minutes) Drain. Press the excess water out of the spinach until it is quite dry. Chop finely and set aside
- Heat the olive oil in a wide, shallow, heavy-based saucepan over a medium high heat, add the onion & sauté until translucent and starting to colour
- Add the rice and fry for a minute or 2 for the rice to absorb the pan juices
- Add the water & lemon juice. Season & stir
- Bring to the boil, lower the heat, cover and cook for 20 minutes until the rice is tender and quite ‘saucy’
- Add the spinach and pine nuts. Toss lightly with a fork and serve