This speedy rice dish has all the flavours of spanakopita but none of the fuss

The Age

4 days ago

300g (1½ cups) long-grain white rice
¼ cup extra virgin olive oil
4 garlic cloves, minced
1 large leek, sliced thinly and washed well
2 tsp salt (reduce if your stock is seasoned)
280g-300g fresh baby spinach
½ cup roughly chopped parsley, divided into two halves
½ cup roughly chopped dill, divided into two halves
black pepper
700ml chicken or vegetable stock
1 cup frozen peas, thawed
zest and juice of 1 lemon
25g butter
60g Greek feta
Rinse the rice in a sieve until the water runs clear and set it aside.
Place a medium-sized pot over medium-high heat and add the olive oil, garlic and leek with a good pinch of salt. Saute for about 5 minutes.
Add the baby spinach, half the parsley and half the dill, and cook until everything is wilted. It will look like too much initially, but it cooks down.
Add the rice, the remaining salt and the black pepper and toss. Pour in the stock and bring to a simmer. Cover the pot with a tight-fitting lid and reduce the heat to low. Allow it to steam for 18 minutes. Turn the heat off and leave the pot untouched, with the lid still in place, for 5 minutes.
Uncover the pot and fluff the rice with a fork. Add the peas, the lemon zest and juice, as well as the butter and the remaining parsley and dill. Stir together to evenly distribute.
Crumble the feta, sprinkle it over the top, then serve.