Rice With Spinach - Greek

• 1/4 cup extra virgin olive oil
• 1 cup long-grain rice
• salt, to taste
• pepper, to taste
• 1 1/2 cups chicken stock (or water)
• 1 lb fresh spinach, trimmed, washed, and drained but still wet
• 2 pinches grated nutmeg
• 1 lemon, juice of
• 2 tablespoons butter, cut into bits
• 1/2 cup crumbled feta cheese

1. Put 2 tablespoons of the oil in a medium saucepan with a lid over medium heat. A minute later, add the rice along with some salt and pepper and cook, stirring, for about a minute. Add the stock, reduce the heat to low, and cover. Cook for about 15 minutes, or until the rice is done.
2. Meanwhile, put the remaining oil in a deep skillet over medium-high heat. A minute later, add the spinach and some salt and pepper and cook, stirring occasionally, until it wilts. Continue to cook until most of the liquid is gone; stir in the nutmeg and the lemon.
3. Toss the cooked rice with the butter and put on a platter.
4. Stir the cheese into the spinach, them immediately put on top of the rice and serve.

extra virgin olive oil, longgrain rice, salt, pepper, chicken stock, fresh spinach, nutmeg, lemon, butter, feta cheese

Taken from www.food.com/recipe/rice-with-spinach-greek-170655 (may not work)