Spinach Pilaf

2 small bags of fresh spinach
½ onion (diced)
½ red bell pepper (diced)
2-3 tablespoons olive oil
1 cup white rice (I used the round grain, for risotto)
1 teaspoon dried basil
Salt & pepper to taste

In a large skillet add olive oil, onion and pepper… sauté for 4-5 minutes mixing from time to time.
Rinse the spinach under cold water, squeeze excess water and roughly chop, add to the skillet… sauté until spinach has “melted”.
Add a cup of rice, 3 cups water, salt and pepper.
Bring all this to a boil, and then reduce heat to medium low, cover and cook until liquid is reduced (about 20+ minutes). Mix from time to time so the rice won’t stick to the skillet.

After the rice absorbed the entire liquid... if it is too thick, add up to 1 cup of water, mix and cover with the lid. Turn off the heat.
Serve after most liquid has been absorbed.




Serve with fried egg or steak/ribs/chicken even fish.


This dish could be made in the oven, place all ingredients in a baking pan. Cover with aluminum foil and bake for 30 minutes @350F.