Spanokoriso Oamc Spinach Rice

• 1 1/2 lbs fresh spinach
• 2 1/2 ounces water (140 ml)
• 4 tablespoons oil
• 3 bunches spring onions, in 1/4 inch slices (scallions, green onions)
• 12 ounces long-grain rice
• 1 1/4 cups boiling water
• 1 tablespoon dried dill
• 1 teaspoon black pepper

1. Lightly cook spinachwith water for 5 minutes. Drain thoroughly and cool.
2. Chop finely with scissors.
3. Heat oil in large frying pan and stir fry onions 4 minutes.
4. Wash rice until water runs clear and add to pan. Stir until coated with oil.
5. Add the boiling water.
6. Bring to the boil, partially cover and simmer about 18 minutes until rice is osft and water is absorbed. Don't worry if there's a little extra water.
7. Add dill, and spinach. Season with pepper.
8. Cool, divide among trays, seal and label. Use within 6 months.
9. Reheat from frozen, covered, 400F, 200C, gas mark 6 for 40 minutes. Obviously if it's in plastic, reheat differently.
10. Serve with lemon juice.

fresh spinach, water, oil, spring onions, longgrain rice, boiling water, dill, black pepper

Taken from www.food.com/recipe/spanokoriso-oamc-spinach-rice-441167 (may not work)