Best Greek Style Spinach And Rice Recipes

GREEK STYLE SPINACH AND RICE

Greek Style Spinach and Rice image

Make and share this Greek Style Spinach and Rice recipe from Food.com.

Provided by Dancer

Categories Long Grain Rice

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 1/2 tablespoons olive oil
1 onion, chopped
1 clove garlic, minced
4 cups fresh spinach, chopped
3 tablespoons lemon juice
4 cups long grain rice, cooked
2 tablespoons basil, minced
salt and pepper
1/4 cup feta cheese, crumbled

Steps:

Heat oil in a heavy skillet or wok.
Add onion and garlic and cook on medium-high until onion is softened and transparent.
Add spinach, lemon juice and rice; cook stirring frequently until spinach is limp and rice is throughly heated.
Toss in basil.
Add salt and pepper to taste.
Place in serving bowl and sprinkle with feta cheese.

GREEK-STYLE RICE WITH SPINACH, FETA, AND BLACK OLIVES

Greek-Style Rice with Spinach, Feta, and Black Olives image

Provided by Paula Wolfert

Categories Olive Rice Side Vegetarian Feta Spinach Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Serves 4 as a side dish or supper with crusty bread

Number Of Ingredients 11

Ingredients

2 pounds fresh spinach, washed and tough stems removed
Coarse sea salt
4 tablespoons extra-virgin olive oil
1/2 cup thinly sliced scallions
3/4 cup finely chopped onions or leeks
1/2 cup fresh tomato purée reduced by boiling to 3 tablespoons
1/2 cup long-grain rice
1/4 cup chopped dill
Freshly ground black pepper
Oily black olives for garnish
Chunks of feta cheese or spoonfuls of thick yogurt for garnish

Steps:

Wash the spinach and tender stems until the water runs clean; drain. If leaves are large and crinkly, sprinkle lightly with salt and mix well. Let stand in a colander 15 minutes; rinse and squeeze out excess moisture. Shred the spinach to make about 3 cups.
Heat 3 tablespoons of the olive oil in a 10-inch straight-sided skillet. Add the scallions, onions, a pinch of salt, and 1/4 cup water and cook, covered, over medium-low heat for 10 minutes. When the water evaporates, slowly let the onions turn golden, stirring occasionally. Add 1 cup water, the reduced tomato purée, and rice. Cover and cook for 10 minutes.
Spread the spinach and dill over the rice, cover, and cook 10 minutes longer. Remove from heat, mix, then place a double thickness of paper toweling over the rice, cover again, and let stand until cool. Adjust the seasoning with black pepper and salt and drizzle with the remaining tablespoon olive oil. Serve at room temperature garnished with black olives and feta cheese or yogurt.

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