Spanakorizo

Ingredients

• Onions

  Raw

  1 medium or 110g

• Garlic

  Raw

  1 clove or 3g

• Olive oil

  Salad or cooking

  70g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Onion

  Wegmans

  200g

• Dill

  Fresh

  20g

• Rice

  White, Original Instant - Kroger

  250g

• White wine

  Alcoholic beverage, table

  150g

• Lemons

  Raw, without peel

  2 fruit, small or 116g

Directions

1. Place a pot over high heat and add 2 tablespoons olive oil. Coarsely chop the onion, finely chop the garlic, and add them to the pot. Season with salt and pepper, and sauté. Finely chop the white part of the spring onions, the stems of the dill, and add them to the pot. Add the rice and sauté for 1-2 minutes. Deglaze the pot with the wine and let it evaporate. Add the stock in batches and mix constantly, at medium heat, for 13-15 minutes until the rice is boiled and al dente. Put the spinach into a bowl and add some salt. Mix and squeeze well with your hands in order to remove the water from the spinach. Transfer to the pot and boil for 3-4 minutes. If there is no moisture left in your pot, add 100 g water, the juice of 2 lemons, and remove from the heat. Finely chop the rest of the dill, the green part of the spring onions, and add them to the pot. Add the lemon zest, the rest of the olive oil, and mix. Serve with lemon slices, olive oil, pepper, oregano, and feta cheese.