Prep 10 mins
Cook 45 mins
This is a fast and almost fool-proof recipe that our family has enjoyed for years. If you prefer a thicker consistency add a bit more rice. **DO NOT use minute rice or other fast cooking types. This is a dish that really tastes best if cooked early in the morning and is served later or even better the next day. We serve it with lemon wedges, feta cheese and some nice crusty bread.
- 3 ounces olive oil
- 1⁄2 onion, diced
- 1 clove garlic, diced and crushed
- 3 ounces tomato paste
- 18 ounces fresh spinach
- 1 cup rice
- 1⁄2 teaspoon fresh dried leaf basil, bruised
- Add olive oil to the bottom of a mid-sized stock pot and let it heat slowly.
- Add diced onion to pot and cook until soft and transparent.
- Watch your heat, the onions should not be browned.
- When onion is almost done stir in garlic and cook just a bit longer.
- Dilute tomato paste in about 8 ozs of warm water and add to pot.
- Increase heat and allow mixture to come to just under a boil.
- Add fresh spinach (you may have to clean the spinach if it's sandy and remove hard stems) to the pot along with the fresh basil and add about 6 cups water.
- Allow to come to a boil and add 1-1/4 cup of rice.
- White or brown work equally well.
- **DONOT use minute rice or other fast cooking types.
- Reduce heat and simmer about 45- 50 minutes.
- Remove from heat and it's ready.