Rice & Spinach Dish from June Workshop Potluck

A yogi potluck is a feast! More recipes to come

Rice & Spinach Dish
1 C dry short grain br, basmati white or other rice (cook according to normal ratio i.e. 1 C rice to 1 &3/4 C water)
2 or more C chopped fresh spinach
Balsamic vinegar – about 2 TB
Olive oil - 3 TB
Dill – fresh if possible
2 or more garlic cloves
If dill is fresh use ½ C finely chopped or about 2 TB dry
Feta (I use goat)
Parmesan
Optional:
White beans, prawns, mushrooms etc. anything you like. Precook prawns or shrooms or add shrooms before spinach. I used to add prawns sometimes before I became a vegetarian.
Note: I am making up these proportions as I always guess – the trick is getting the correct amount of Dill and Balsamic vinegar. I use organic ingredients.

Cook rice
Heat olive oil and quickly sauté garlic, add spinach, dill; add vinegar; add any other options if using. Remove from heat once spinach is wilted. If you have much liquid left in the pan, drain it.
Toss in with cooked rice in serving bowl.
Rub feta and parmesan together and toss in rice dish
Enjoy