Tess Mallos’s “Greek Cookook” was the first I ever owned, and through it I fell in love with food and cooking. This is one of my faourites from this book.
This is exactly as she wrote it, but these days I use basmati rice and baby or frozen spinach.
It’s delicious served at room temperature as a salad. (If served straight from the fridge the rice is hard and crunchy.)
1kg spinach or silverbeet (I use either a combination of baby spinach, parsley, mint or dill, and this may or may not add up to 1kg. Or I use a packet of frozen chopped spinach)
1 cup chopped spring onions (I often use a normal onion)
1 leek, chopped (optional)
½ cup olive oil (measure this because this recipe relies on a good amount of oil)
1 ½ cups short grain rice (I use basmati because I prefer it less gluggy, and it has a lower GI)
2 tablespoons lemon juice (at least)
1 tablespoon chopped parsley or dill
3 cups water
Salt and pepper.
Wash spinach or silverbeet very well.
Remove stems, drain leaves well and tear into pieces. If using silverbeet, chop the better stims finely, parboil for 5 inutes in salted water and drain.
In deep pan gently fry onion and leek (if used) in oil until soft.
Stir in rice and cook 5 minutes.
Add remaining ingredients and parboiled silverbeet stems (if used).
Bring to the boil and add sinach or silver beet.
Stir well, cove and cook gently for 15 minutes.
Remove from heat, leave tightly covered and allow to stand for 5 minutes befoe serving.
Serve hot as an accompaniament to main meals, particularly grilled meats and fish.
Note: This is very good served cold.