Spinach Rice

Name: Spinach Rice
Yield: Serves 4 to 6
Cuisine: Europe, Spanish & Portuguese
Ingredients: 3 tablespoons, extra-virgin olive oil, plus extra for serving; 1 , onion, chopped fine; , Salt and pepper; 1 1/2 cups, long-grain white rice; 2 , garlic cloves, minced; 1 teaspoon, dried oregano; 2 1/2 cups, chicken broth; 10 ounces, frozen spinach, thawed, squeezed dry, and chopped; 2 , scallions, sliced thin; 2 tablespoons, chopped fresh mint; 1 tablespoon, lemon juice, plus lemon wedges for serving; 2 ounces, feta cheese, crumbled (½ cup)

11 comments

Appears in Cook's Country February/March 2018

Side Dishes

Europe

Spanish & Portuguese

Pasta, Grains, Rice & Beans

Fruits & Vegetables

Vegetables

Rice

The road to this Greek-inspired side was paved with crunchy rice—until we smoothed things over.

SERVES4 to 6

TIME1¼ hours

WHY THIS RECIPE WORKS

The trick to achieving a foolproof pilaf that was chock-full of greens while also ensuring evenly cooked rice turned out to be leaving out the spinach until the very end. When we tried cooking it with the rice, the spinach floated in the co...

This is a members' feature.