Spanakorizo-Spinach and Rice Pilaf Recipe

4 tbsp. olive oil
1 cup finely chopped onion
1 cup long-grain rice
1 garlic clove, minced
2-1/2 cups water
8 cups chopped fresh spinach (about 1-lb.)
1/2 cup chopped fresh dill, packed
1/2 tsp. cumin
salt and freshly ground black pepper, to taste
strained fresh juice of 2 lemons
1 tbsp. quality red wine vinegar

In a large heavy skillet, heat 2 tbsp. of the olive oil. Add onion and saute until soft, 2-3 minutes. Add rice. Stir with a wooden spoon ove medium to high heat until it begins to soften, 2-4 minutes. Stir in garlic. Pour in water and stir to keep rice from sticking. Add spinach, dill, cumin, salt, and pepper. Reduce heat to low and simmer, covered, stirring occasionally until all liquid is absorbed and rice is cooked. Add lemon juice 3 minutes before end.

Remove skillet from heat and turn spanakorizo into a medium-sized serving bowl. Pour vinegar and remaining 2 tbsp. olive oil, preferably extra virgin, into mixture. Toss and serve. Yield: 4 servings