Spinach and dill rice

    Makes 8 servings

    • 1 lb. fresh spinach
    • 3 Tbs. olive oil
    • 2 cloves garlic, minced
    • 2 tsp. salt
    • 1 tsp. dried dill weed
    • 2 tsp. white wine vinegar
    • fresh-ground black pepper to taste
    • 4 cups water
    • 1½ cups long-grain white rice
    • ½ cup finely crumbled feta cheese
    • ½ cup fresh-grated Parmesan cheese

    1. Wash and trim the spinach and mince it. Heat the olive oil in a small skillet and add the minced spinach and minced garlic to it. Season the spinach with ½ teaspoon of the salt, the dill weed, vinegar, and some black pepper.
    2. Cook the mixture over medium heat for about 10 minutes, stirring often. All the excess liquid should have evaporated, leaving a thick purée.
    3. Bring the water to a boil in a medium-large saucepan and stir in the remaining 1½ teaspoons salt. Add the rice and lower the heat to a simmer. Cover the pot and leave the rice to cook over very low heat for 25 minutes. The rice will absorb all the water.
    4. Add the spinach mixture and toss lightly with two spoons until the rice and spinach are well blended. Cover once more and leave over low heat for another 3 to 4 minutes.
    5. Toss together the 2 cheeses. Spoon the green rice onto a warmed platter, sprinkle it with the cheeses, and serve immediately.