Recipe of the Month

"Spinach and Rice Pilaf"

Ingredients

Preparation

• 4 tbsp olive oil, preferably extra-virgin
• 1 cup onion, finely chopped
• 1 cup long-grain rice
• 1 clove garlic, minced
• 2½ cups water
• 3 bunches fresh spinach - stems trimmed
• ½ cup fresh dill, chopped
• ½ tsp cumin
• salt and freshly ground pepper, to taste
• strained juice of 2 lemons
• 1 tbsp red-wine vinegar

1. In a large heavy skillet, heat half the olive oil. Add onion and sauté until soft, 2 to 3 minutes. Add rice. Stir with a wooden spoon over medium to high heat until onion begins to soften, 2 to 4 minutes. Stir in garlic. Pour in water and stir to keep rice from sticking. Add spinach, dill, cumin, salt, and pepper. Reduce heat and simmer, covered, stirring occasionally until all liquid is absorbed and rice is cooked. Add lemon juice 3 minutes before end.
2. Turn pilaf into a medium-size serving bowl. Pour vinegar and remaining olive oil into mixture. Toss and serve. (serves 4)