Traditionally Greek
Spinach with rice and fresh lemon squeezed on top . . . mmmmm! Heart healthy and oh so delicious. 
I would definitely rank this towards the top of Greek meals that are common in any family home. This is a quick, no hassle, filling, and wonderful meal to have any day of the week. Especially during Lent, this is a perfect dinner, just leave off the feta!
If you like spinach, you are sure to love this go to recipe. Boost up the fiber by using brown rice and if available always use fresh spinach! 
Spinach Rice aka Spanakorizo Recipe: Serves 2-4
1 1/2 – 2 lbs. fresh spinach or 1-2 cups frozen spinach
7 Tbs. EVOO
1 large white onion, chopped
juice of 2 lemons
2/3 cup of hot water 

1/2 cup long grain rice*
2-3 Tbsp. fresh dill, chopped
salt and pepper

* I use brown rice and I increase the water and cook time. 

Thoroughly wash the spinach until completely clean and free from grit. Drain and remove as much water as possible. Slowly saute the onion in the oil until translucent and soft. Add the rice and mix to coat with the oil, cooking for a few minutes. Add the hot water and cover for another 5 or so minutes (8-10 minutes if using brown rice), add the spinach and toss mixing in all of the rice. Add more water now if needed to cook rice longer, but be careful to not add so much it turns into a soup. Cook another 10 minutes until the rice and spinach are cooked and tender. Remove from heat, add salt, pepper, and fresh dill. Pour some fresh lemon and serve warm. If you are not fasting, this dish is wonderfully complimented by feta and a wholegrain crusty bread!

Kali Orexi. 


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