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Spinach rice with mastiha

Spinach rice with mastiha

Ingredients for 4 servings

  • ½ cup extra virgin olive oil
  • 1 large onion, finely chopped
  • 1 large leek, cleaned and finely chopped
  • 1 small fennel root, cleaned and finely chopped
  • 2 cloves garlic, finely chopped
  • 1 cup basmati or jasmine rice
  • ½ kg fresh spinach, roughly chopped
  • 3-4 medium-sized mastic crystals
  • salt and freshly ground black pepper
  • ½ cup finely chopped fresh dill
  • ½ cup finely chopped fennel
  • a pinch of freshly ground nutmeg
  • freshly squeezed juice of 1 lemon
  • 125 g feta cheese

Cooking instructions

  1. In a large, wide pot, heat ¼ cup olive oil and sauté the onion, leek, fennel root, and garlic over medium to low heat for 10-12 minutes, until they soften and wilt. Add the rice and stir for 1-2 minutes.
  2. Gradually add the spinach (about 2 cups at a time), waiting for it to wilt so that the entire amount can fit in the pot, and salt it. Stir in the mastic crystals, which will dissolve during cooking. Add 1 cup of water, cover the pot, and let it simmer for 40 minutes, adding more water to keep the mixture juicy. Add the dill and nutmeg and continue cooking for another 20 minutes, until all the liquid evaporates and the spinach rice becomes creamy. Add salt and pepper, then the lemon juice and the remaining oil.
  3. Transfer the spinach rice to a platter. Using a vegetable peeler, slice the feta into very thin strips and arrange them as a garnish. Garnish with lemon slices and serve either warm or at room temperature.

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