Spinach with rice and olives

Spinach with Rice and Olives: A Healthy and Delicious Dish

Preparation time: 15 minutes
Cooking time: 30 minutes
Total time: 45 minutes
Number of servings: 4

Who doesn't love a dish that combines the fresh taste of vegetables with a drizzle of olive oil and Mediterranean flavors? Spinach with rice and olives is a simple yet incredibly tasty recipe that brings together healthy ingredients, rich in vitamins and minerals. This recipe is based on an ancient culinary tradition where fresh vegetables were used to create nourishing and flavorful dishes.

Ingredients:

- 600 g fresh spinach
- 4 tablespoons rice (preferably long-grain)
- 1 bunch green onions
- 1 small bell pepper (red or yellow)
- 1 small carrot
- 2-3 green garlic stalks
- 100 g olives (preferably pitted)
- Salt, pepper, thyme to taste
- 3 fresh tomatoes or 200 ml tomato juice/paste
- 2 tablespoons chopped parsley
- 1-2 tablespoons olive oil

Preparation:

1. Preparing the spinach: Start by cleaning the spinach. Wash it well under cold running water, ensuring you remove all impurities. Let it drain in a colander. It is important not to blanch the spinach to retain all its vitamins and minerals.

2. Chopping the vegetables: While the spinach is draining, clean the onion, garlic, carrot, and bell pepper. Finely chop the onion and garlic, and you can cut the carrot and bell pepper into cubes or strips, depending on your preference. These vegetables will add a delicious texture and vibrant flavor to the dish.

3. Sautéing the vegetables: In a large pot, add 1-2 tablespoons of olive oil and heat it over medium heat. Add the onion and garlic and sauté for 2-3 minutes until they become translucent. Then, add the carrot and bell pepper, and continue to cook for another 5 minutes, stirring occasionally.

4. Adding the rice: Once the vegetables have softened, pour in a glass of warm water and let it boil. Add the well-washed rice and gently stir to incorporate it into the mixture.

5. Including the tomatoes: When the rice starts to swell, add the diced tomatoes (or tomato juice/paste) and another glass of warm water. Stir again, then add the drained spinach. Let everything simmer on low heat, stirring occasionally to prevent sticking.

6. Finishing the dish: 5 minutes before the dish is done, add the olives, salt, pepper, and thyme to taste. When the dish reaches the desired consistency and the rice is cooked, add the chopped parsley, stirring gently to distribute the flavors.

7. Serving: Spinach with rice and olives can be enjoyed both warm and cold. I recommend serving it alongside a fresh salad or even with a slice of fresh bread. A squeeze of lemon juice on top will enhance the flavors and add a pleasant contrast.

Useful tips:

- Vegetable variation: You can also add other vegetables, such as zucchini or peas, to diversify the dish.
- Rice: Choose long-grain or basmati rice for a fluffier texture. Make sure to wash it well before cooking to remove excess starch.
- Olives: Use green or black olives, depending on your preference. Kalamata olives add a stronger flavor, while green olives are sweeter.

Nutritional benefits:

Spinach is an excellent source of vitamin K, vitamin A, vitamin C, and iron, while rice provides complex carbohydrates essential for energy. Olives add healthy fats beneficial for the heart, and carrots contribute a boost of beta-carotene. This dish is not only delicious but also rich in nutrients, making it ideal for a healthy meal.

Frequently asked questions:

- Can I use frozen spinach? Yes, you can use frozen spinach, but make sure to thaw and drain it well before use.
- What other spices can I use? You can experiment with other herbs, such as oregano or basil, to add different aromatic notes.
- How can I store leftovers? Spinach with rice keeps well in the refrigerator for 2-3 days in an airtight container.

This spinach with rice and olives recipe is not only simple but also full of flavor and versatility. You can easily adapt it to your personal tastes, making it perfect for any meal. Enjoy your meal!