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Saturday, 18 June 2011

Green rice and eggs

It's been a bit quiet around here recently, hasn't it?  Not one post during the whole of May.  You'll understand the silence when I tell you that the reason for it was the fact that last month Mr F and I moved house...

...which is something that I won't be doing again in a hurry.  Stressful, dusty, argument-inducing, dusty, chaotic, frustrating, dusty, and painful.  And did I mention the dust?  I discovered whilst packing and unpacking my worldly possessions that approximately 75% of what I own is dust.  Or fluff.  Or a combination of the two.  It got everywhere, and I suspect that I have significantly and irrevocably reduced my lung function as a result of moving house.  Well, moving house and the increase in my nasty little smoking habit brought on by the need to soothe the stress caused by the fact that there was dust EVERYWHERE.

But we are now settled in, mostly unpacked and beginning to feel like we can be happy in this house (we both spent the first few nights here longing to be back in our old flat; the new place just felt too weird).  There hasn't been much time for proper cooking, and as yet I haven't made as much use of my fancy new oven as I should like.  There's been plenty of stove-top cooking though, including the dish below, which I made last week.

Green rice and eggs



Oh Hipstamatic, how I love thee

Serves 4

250g basmati rice
300g baby spinach, divided into 200g and 100g
Juice and finely grated rind of one lemon
Two tablespoons of Greek yoghurt
100g feta cheese, crumbled
Half a packet of fresh dill, finely chopped
One red onion, finely sliced
4 eggs, hardboiled and cut into quarters

Cook the basmati rice using your preferred method.  My preferred method is to get Mr. F to do it, because he makes perfect steamed rice and I cock it up every time.

In a saute or frying pan, fry the onion in olive oil until golden brown.  Remove from the pan and drain the excess oil off.  Wipe the pan clean and then cook 200g of the spinach with a drop of water.  After about 5 minutes, take the pan off the heat and drain the spinach well.  Allow it to cool and then squeeze out more of the water.  Chop it up. 

Wipe the pan out again (sorry), and then heat another slug of oil.  Add the rice, spinach, onion and most of the dill.  Allow it to heat through.  Add the yoghurt, the lemon zest and half of the juice, and the remaining 100g of spinach (I did this as I wanted to give the dish a bit of texture by having some of the spinach only very lightly cooked).  Continue to heat until the new spinach is half wilted.  As this dish is sort-of Greekish, you can be authentic about it and eat it lukewarm.  Whenever you're ready to serve it, top with the eggs, feta and remaining dill, and drizzle with a bit more olive oil and lemon juice if you like.

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