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

  1. 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
  2. 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
  3. Add the rice and fry for a minute or 2 for the rice to absorb the pan juices
  4. Add the water & lemon juice. Season & stir
  5. Bring to the boil, lower the heat, cover and cook for 20 minutes until the rice is tender and quite ‘saucy’
  6. Add the spinach and pine nuts. Toss lightly with a fork and serve