Greek Spinach Rice with Feta and Lemon

Steps

1. 1

   Heat the oil in a wide pot with a lid over medium heat. Add the onion, the green onion whites and a pinch of salt and cook until soft and translucent, about 6 minutes.

2. 2

   Add the garlic and rice and stir until the grains are coated and turn translucent at the edges, about 2 minutes. Stir in the tomato paste for 30 seconds.

3. 3

   Add the spinach a few handfuls at a time, stirring until each batch wilts before adding the next, 3 to 4 minutes in all.

4. 4

   Pour in the hot stock and the salt and bring to a simmer. Cover and cook over low heat until the rice is tender and most of the liquid is absorbed, 18 to 20 minutes. The rice should stay a little loose, like a soft risotto.

5. 5

   Off the heat, stir in the dill, green onion greens and lemon juice. Cover and let stand for 5 minutes.

6. 6

   Taste for salt, spoon into bowls and top with the feta. Serve with the lemon wedges.