The Parkdale Market is nearing the end of its year, so I’ve been trying to get down and sample the wares more frequently as the growing season draws to a close. The spinach was looking mighty fine yesterday, so I picked up a bagful for $3.00.
One of my boys likes rice, the other likes spinach. I’m always looking for new ways to encourage them to eat veggies without resorting to hiding them in their food, so I thought this might be the perfect compromise as a veggie side and boy was I right! One boy went back for seconds and wanted leftovers in his school lunch in the morning and the other asked if I could make it again the next night. It’s a very inexpensive dish to make and takes very little prep time.
1 kg spinach
2.5 cups water
1.5 cups long grain rice
3 – 4 spring onions, coarsely cut
1/2 cup fresh dill weed, finely chopped (or 4 tsp dried dill weed)
1/2 tsp ground sumac*
2 tbsp olive oil
salt and pepper, to taste
1 – 2 fresh lemons
Wash the spinach and shred it coarsely. Add the olive oil to a large saucepan, and saute the onions over medium heat. Add the spinach and cook the mixture for about 5 minutes.
Add the rice, water, dill weed, sumac, salt and pepper and bring to a boil. Cover the pan with a tight-fitting lid, reduce heat to low and simmer for 18-20 minutes.
Remove from heat and let stand 10 minutes. Fluff with fork and serve with lemon wedges or a splash of lemon juice. Can also be served cold.
*I found this in Ottawa at the Al Jazeera Market on Wellington Street.