Rice With Spinach - Greek

This looks yummy, and soon I'll have a garden full of spinach to use!! So, until the spinach grows a bit more, I won't be able to try it...It comes from "The Best Recipes in the World" by Mark Bittman.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 1⁄4 cup extra virgin olive oil
• 1  cup long-grain rice
•  salt, to taste
•  pepper, to taste
• 1 1⁄2 cups  chicken stock (or water)
• 1  lb fresh spinach, trimmed, washed, and drained but still wet
• 2  pinches  grated nutmeg
• 1  lemon, juice of
• 2  tablespoons butter, cut into bits
• 1⁄2 cup  crumbled feta cheese

Directions

1. Put 2 tablespoons of the oil in a medium saucepan with a lid over medium heat. A minute later, add the rice along with some salt and pepper and cook, stirring, for about a minute. Add the stock, reduce the heat to low, and cover. Cook for about 15 minutes, or until the rice is done.
2. Meanwhile, put the remaining oil in a deep skillet over medium-high heat. A minute later, add the spinach and some salt and pepper and cook, stirring occasionally, until it wilts. Continue to cook until most of the liquid is gone; stir in the nutmeg and the lemon.
3. Toss the cooked rice with the butter and put on a platter.
4. Stir the cheese into the spinach, them immediately put on top of the rice and serve.