Recipe provided by Anna Pelonis-Mills
2 pounds fresh Spinach
1/2 cup Oil
1-2 fresh Lemons
2 tbls. fresh Dill
2 Scallions (or one Leek; use one yellow onion if that’s all you have handy)
1 tsp. Salt
2 cup rice
2 cup Water
Using large pot, saute sliced scallions in oil until wilted.
Add rice and stir until it begins to brown.
Reduce heat to low and stir in water and salt.
Fill pot with chopped spinach and cover.
Add remainder of spinach as it wilts down from steaming.
When rice is tender, stir vigorously to incorporate spinach.
Add more salt or seasonings as desired (e.g., 1/2 tsp. of garlic or Greek seasoning).
Before serving add dill and lemon juice to taste.
Serve with a lemon wedge.