This is a great dish for your Vegetarian friends. However, you can add Stewed chicken pieces (minus the skin) to make it a whole meal for the meat eaters in the family. This was actually my Ex-Greek mother-in-law’s recipe that I sort of, well, let’s say “embellished,” but don’t tell her! Ohhh-Pah!
Bobbi Jo’s Spinach and Brown Rice
Recipe by: Bobbi Jo Lathan
Recipe type: Vegetarian Entree
Cuisine: Greek (sorta)
Serves: 4
PREP TIME
5 mins
COOK TIME
25 mins
TOTAL TIME
30 mins
INGREDIENTS
1 Box Frozen Whole-Leaf Spinach/Thawed (or 3 bunches of fresh spinach- cleaned w/stems trimmed)
2 Tablespoons Extra Virgin Olive Oil
3 Cloves Chopped Garlic
1 White Onion Chopped Fine
1 Fresh Lemon (Squeezed)
2 Tablespoons Fresh Dill (no stems)
1 Cups Crushed Tomatoes
1 Can Chicken Broth (16 oz.)
1 ½ Cups Water
¼ Teaspoon Hot Pepper Flakes or Cayenne Pepper
2 Teaspoons Garlic Powder
1 Teaspoons Kosher Salt
1 Teaspoon Crushed Black Pepper
1 Cup Brown Rice
INSTRUCTIONS
Sauté chopped onions and garlic in olive oil in a large pot.
Once they become translucent, add the spinach and sauté for another 3 to 4 minutes. You can add another tablespoon of olive oil if it is too dry.
Then add all the rest of the ingredients - except for the brown rice - and stir and let come to a boil.
Now add rice and stir again, well.
Once it comes to a boil again, turn down the heat and let the mixture cook down until there is only maybe a cup of liquid left in the pot and the rice is plump.
Serve hot!
NOTES
Serving suggestion: Serve with a big ol’ hunk of feta cheese, some kalamata olives and round Rustic Bread on the side. (But I even like this dish cold!) What makes the dish so tasty, is the lemon & fresh dill.
Comments