Rice with Spinach
Rice dishes feature in a big way in miniatures depicting the feasts and banquets of the Turkish Ottoman Sultans, and one researcher found mentions of 100 in the archives of Topkapi in Istanbul. Yogurt makes a good accompaniment to this simple and delightful one.
- 1 pound fresh spinach
- 1 large onion, chopped
- 4 tablespoons extra-virgin olive oil or vegetable oil
- 1½ cups long-grain rice 2/4 cups water or chicken stock  (or you may use a bouillon cube)
- Salt and pepper
Instructions:
- Wash and drain the spinach, and remove only tough stems. Cut it coarsely or leave it whole.
- Fry the onion in 2 tablespoons of the oil in a large pan till soft.
- Add the rice and stir well. Then add the water or stock, salt and pepper, and the spinach. Stir and cook, covered, on very low heat for about 18-20 minutes, or until the rice is tender. Stir in the remaining oil.
- Serve hot or cold. Accompany with yogurt, beaten, if you like, with crushed garlic.