3 lb. spinach, tough stems removed
1 c. olive oil
1 tbsp. fresh chopped dill
3 onions or 1 bunch scallions, coarsely chopped tops included
Salt & pepper
2 c. water
3/4 c. raw unprocessed rice

Heat the olive oil in a large saucepan. Saute the onions gently until half cooked but not colored. Shake the surplus water off the spinach leaves and put them in the saucepan with the onions. Cover and simmer gently for 5 minutes, then add the dill seasonings and water; bring to a boil.

Throw in the rice, stir well once with a wooden spoon, cover and cook over moderate heat until rice swells and the water is reduced. After about 10-15 minutes, when most of the water has been absorbed, remove the pan from the heat. Take off the lid, place a clean cloth over the pan and the replace the lid so that the steam does not escape all together. Leave for 10-15 minutes until rice is cooked and water has completely dissolved. Serves 4.