This is a stove top version of spanakopita, without the phyllo dough, cheese or eggs. It's a delicious side dish. And if you like stuffed grape leaves, you will love this too.
Greek Spinach & Rice (Serves 2 as a Side Dish)
- 1 small red onion, diced
- 2 garlic cloves, minced finely
- 1 pound spinach
- 1 bunch green onions, sliced diagonally
- 1 cup plus 2 tablespoons veggie stock or filtered water
- 1/3 cup brown rice
- 2 lemons, juiced
- 2-3 tablespoons fresh dill, minced
- 2-3 tablespoons fresh mint, minced
- Ground black pepper to taste
- 1 tablespoon no salt seasoning
In a small pan add washed rice and 1 cup of veggie stock. Bring to a boil, turn heat to low, cover and cook for 40 minutes. Set aside.
In a large pan add onion and 2 tablespoons veggie stock. Heat and cook on medium heat until onion begins to soften.
Add spinach, green onions and garlic. Mix well and let spinach wilt, about 10 minutes.
Add rice, lemon juice, fresh dill and fresh mint. Stir.
Add black pepper and no salt seasoning. Mix dish well and serve.
NOTE: This would be a great side dish with hummus and pita bread.