Ikaria is the tribute by Diane Kochilas to the native island of her family. Sunny, dry, even dessert-like, Ikaria is a land that requires hard work and careful management of daily resources. The recipes here could stand as the core for a Mediterranean diet: “simple” food that is actually sophisticated reflecting centuries of refinement in the ingredients, proportioins and techniques.
This dish calls for rice, which is now more widely available in Greece. In the past, earlier versions of this recipe called for bulgur instead of rice. Feel free to try both versions and see if you prefer New Greece or Ancient.
When you serve this dish, feel free to adorn it with extra herbs or some crumbled feta cheese. Like all classic dishes, this one is always evolving.
Spinach Rice
Yield: serves 4
Ingredients:
- 4 tablespoons Greek extra virgin olive oil
- 1 cup finely chopped red onion
- 1 garlic clove, minced
- 1cup long-grain rice
- 8 cups chopped fresh spinach, about 1 pound (450 g), stems removed, cleaned well
- ½ cup water
- ½ cup chopped wild fennel fronds or dill
- Sea salt and freshly ground black pepper
- Juice of 2 lemons, strained
Preparation:
In a large heavy skillet, heat 2 tablespoons of the olive oil over medium heat. Add the onion and cook stirring frequently, until soft, 2 to 3 minutes. Stir in the garlic. Add the rice and stir with a wooden spoon over medium-low heat for 3 minutes.
Add the spinach, cover, and cook until the spinach loses most of its volume. Add the water, fennel or dill, and salt and pepper to taste. Simmer, covered, stirring occasionally until all the liquid is absorbed and the rice is cooked and very tender, 25 to 30 minutes. Add more water as needed if you think it is necessary to achieve a creamy consistency. You can do so about halfway into cooking the mixture.
Add the lemon juice 3 minutes before the end.
Source: Ikaria by Diane Kochilas [Rodale 2014]