Spanokoriso OAMC Spinach Rice

Freeze your own takeaway! This came from an October 1986 Home and Freezer Digest, a British magazine. It can be a vegetarian main dish, especially if you sprinkle with feta before serving. Fills four 7.5 x 5x 1.25 inch (19 x 13 x 3 cm) foil trays. Use whatever containers work for you. You can use frozen chopped spinach too, just thaw and drain, pressing all the moisture out. And it's great with kale, dandelion greens, etc. Look up edible weeds and use them. Purslane has the most omega 3s in the plant kingdom,tastes like spinach and grows like the weed it is!

• Ready In: 40 mins
• Serves: 4
• Yields: 4 trays

Ingredients

• 1 1⁄2 lbs fresh spinach
• 2 1⁄2 ounces water (140 ml)
• 4  tablespoons  oil
• 3  bunches spring onions, in 1/4 inch slices (scallions, green onions)
• 12  ounces long-grain rice
• 1 1⁄4 cups boiling water
• 1  tablespoon dried dill
• 1  teaspoon black pepper

Directions

1. Lightly cook spinachwith water for 5 minutes. Drain thoroughly and cool.
2. Chop finely with scissors.
3. Heat oil in large frying pan and stir fry onions 4 minutes.
4. Wash rice until water runs clear and add to pan. Stir until coated with oil.
5. Add the boiling water.
6. Bring to the boil, partially cover and simmer about 18 minutes until rice is osft and water is absorbed. Don't worry if there's a little extra water.
7. Add dill, and spinach. Season with pepper.
8. Cool, divide among trays, seal and label. Use within 6 months.
9. Reheat from frozen, covered, 400F, 200C, gas mark 6 for 40 minutes. Obviously if it's in plastic, reheat differently.
10. Serve with lemon juice.