Creamy Spinach Rice

"Eat like a Greek for Good Health" This is a traditional Ikarian side dish that is packed with calcium, inulin, and iron that was in the paper yesterday.
(serves 4)

4 T. EVOO
1 cup finely chopped red onion
1 garlic clove, minced
1 cup long-grain rice
8 cups chopped fresh baby* spinach (about 1 lb.), stems removed
1/2 cup chopped fennel or dill fronds
Kosher* salt
Freshly* ground pepper
Juice of 2 lemons

In a large heavy skillet, heat 2 T. oil over med. heat. Add onion and cook; stirring frequently, until soft, 2-3 mins. Stir in garlic and rice. Cook over med.-low heat for 3 mins. Add spinach, cover and cook until spinach loses most of its volume. Add 1/2 cup water, fennel or dill, and S&P to taste. Cover and simmer, stirring occasionally until all liquid is absorbed and rice is cooked and tender, 25-30 mins. Add more water as needed to achieve a creamy consistency. Before serving, add lemon juice, S&P, and drizzle with remaining 2 T. oil.

"Faith boils down to a question of trust."

I hope you all were blessed by having a wonderful Easter.

Love,

MM