Fabulous and versatile dish !! Can be a side or add chicken etc to make a risotto style dish or bind with an egg and bake for a rice pie - loads of possibilities. I used home grown spinach and parsley, even the lemons came from my trees so it was a perfect dish for me to discover. made for ZWT9.
Just terrific!!!!! Always in favor of making time in the kitchen more efficient, instead of cooking the rice on the stove, I sauteed the onions and spinach and then added them to the other ingredients in a 2 quart casserole dish and microwaved it all for 20 minutes. Perfect!!!! Thanks so much for the recipe - it will definately be a repeater in this household.
How did I not make this sooner? I have this cookbook--but I needed Nan to bring it to my attention. I was skeptical, fearing that the proportion of water to rice was wrong, but I know this author and I know Nan is a great cook--so I used one pound of spinach, reduced the ingredients proportionally, making only one change--I added some garlic. Result: a great side. Mounded in a custard cup and inverted on the plate, a very pretty presentation (I surrounded with slices of cherry tomatoes and served with roast chicken). Thanks, Nan!
Really good. I used baby spinach and left out the dill. I would make this again.
This is so good!! At first I was skeptical, because of the amount of oil. But it worked out. I scaled the recipe down to 2 servings and it still made a lot. I couldn't find fresh dill. I went to A Farmers Market yesterday afternoon in hopes of getting some but I was told it's too early. I ended up using dried dill instead which is good too. I will make this again. Thank you sister Cafe ZMAKK Gypsies , gypsy Nan for sharing your recipe. Made for the Cafe ZMAKK Gypsies and ZWT 4 Greece.
I liked this but thought there was too much oil called for. I also used half the spinach amount and am glad that I did that. Thanks for sharing PanNan. Made for ZWT4, the Flying Dutchess' team.
This is a delicious side that went very well with your Sear-Roasted Salmon With Lemon Ginger Butter. The recipe was scaled to 4 servings which called for 2 pounds of spinach. I thought that was a little much and used a 6 oz package of baby spinach. I followed Kate's lead and mounded the servings into a custard cup then inverted onto the serving plate. Definately something I will do again. Made for *PAC September 2007*.