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The Washington Post

Rice With Spinach, Lemon, Feta and Pistachios

Rice With Spinach, Lemon, Feta and Pistachios 4.000

Deb Lindsey for The Washington Post; tableware from Crate and Barrel

Book Report Apr 10, 2013

Green and white, sprightly and clean, this is a rustic dish that can practically be a meal. Reserve the spinach crowns to use in another dish; or steam them, dress them with olive oil and pile them over the rice. If you prefer brown rice, try brown basmati. Forbidden black rice is another delicious alternative.

Make Ahead: The rice tastes best when served right away, but it can be cooled, covered and refrigerated for up to 2 days. Bring to room temperature before serving.


Servings: 4
Ingredients
  • 1 cup long-grain white rice
  • Sea salt
  • 2 large bunches (2 pounds) spinach
  • 1 tablespoon olive oil
  • 1 large clove garlic, cut into slivers
  • Grated zest of 2 lemons (2 tablespoons)
  • 1 heaping tablespoon chopped dill or marjoram
  • 2 ounces or more feta cheese, crumbled
  • 1/3 cup raw unsalted pistachio nuts, lightly toasted (see NOTE)
  • Freshly ground black pepper
  • Crushed red pepper flakes

Directions

Bring 2 cups of water to a boil in a medium saucepan over high heat. Add the rice and 1/2 teaspoon of salt; stir well. Once the water returns to a boil, reduce the heat to low, cover and cook until the liquid is absorbed, 15 to 20 minutes. Remove from the heat.

Meanwhile, discard any tough spinach stems. Plunge the leaves into plenty of cold water and wash them well -- twice if need be -- then dry.

Combine the oil and garlic in a large skillet over medium-high heat; once the garlic begins to turn pale gold and flavor the oil, discard the garlic, then add the spinach and a few pinches of salt. Cook until the spinach has wilted, which will happen rather quickly; then turn off the heat. When the spinach is cool enough to handle, chop it and transfer it a mixing bowl, along with the lemon zest and dill. Toss to incorporate.

Uncover the rice and use a fork to fluff it, then transfer the rice to the mixing bowl and toss to incorporate. Taste, and add salt as needed. Add the feta and pistachios and toss again. Season with black pepper and a few pinches of the crushed red pepper flakes.

Serve immediately, or let cool a bit.

NOTE: Toast the pistachio nuts in a small, dry skillet over medium-low heat until fragrant and lightly browned, shaking the pan to avoid scorching. Cool completely.


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Recipe Source

Adapted from "Vegetable Literacy: Cooking and Gardening With Twelve Families From the Edible Plant Kingdom, With Over 300 Deliciously Simple Recipes," by Deborah Madison (Ten Speed Press, 2013).

Tested by Monica Norton.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.

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Nutritional Facts

Calories per serving: 350


% Daily Values*

Total Fat: 12g 18%

Saturated Fat: 4g 20%

Cholesterol: 15mg 5%

Sodium: 410mg 17%

Total Carbohydrates: 49g 16%

Dietary Fiber: 7g 28%

Sugar: 3g

Protein: 14g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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