This was very good once I made several changes and additions to the original recipe. I used 1/4 cup olive oil and 3/4 cup basmati rice instead, and 20 oz. of frozen spinach. I added two minced cloves of garlic, and used one tblspn. each of fresh dill and parsley instead of the dried stuff. At the end and prior to serving, I added the juice of two lemons, plus 1/8 tsp. each of cinnamon and cumin, plus about a tbspn. of crushed red pepper--otherwise it would have been too bland for my taste. I cooked the whole thing in my dutch oven, and it took double the time as mentioned in the recipe to provide the well-cooked and creamy consistency I was seeking. I served this with crumbled feta cheese, cut up black olives and fresh lemon pieces for squeezing. My husband rated it 4 1/2 stars: he was pleased.
Next time I may substitute basil and cilantro for the dill weed and parsley, and use canned diced tomatoes in their liquid instead of sauce. I may also top with toasted pine nuts. I gave this recipe 4 stars because the basic recipe was good for starters but would have been rather bland had I stuck to the recommended ingredients. I'd also like to add that it does NOT take five mins. prep time: if you have fresh spinach you need to cut it up, if you use frozen you should thaw it. Plus if you use fresh ingredients (dill, parsley) those also takes some time chopping. Next time I will used canned diced tomatoes in their juice, and basil and cilantro instead of dill and parsley.
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This was very good once I made several changes and additions to the original recipe. I used...