Lemony spinach, dill and feta rice pilaf

Sydney Morning Herald

5 days ago

This dish is a take on Greek spanakorizo or 'spinach rice' with a few vegie additions. It's all the flavours of spanakopita cooked with rice, making this an easy, weeknight side dish or centrepiece. Serve with grilled asparagus to keep it vegetarian or with sausages, lamb or roasted chicken for a complete meal.
Method
Step 1
Rinse the rice in a sieve until the water runs clear and set it aside.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
Crumble the feta, sprinkle it over the top, then serve.