Spanakorizo

Ingredients

• 1 cup medium-grain rice, such as arborio, paella, or Bomba rice
• 1 bunch scallions (about 6), divided
• 1/4 cup extra-virgin olive oil
• 10 ounces fresh baby spinach (about 9 cups)
• 1 tablespoon finely chopped garlic
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon black pepper
• 1 1/2 cups water
• 3 tablespoons chopped fresh dill
• 2 tablespoons chopped fresh mint
• 2 tablespoons unsalted butter, cubed
• 1/2 teaspoon grated lemon zest, plus 3 tablespoons fresh juice (from 1 lemon), divided
• 2 ounces feta cheese, crumbled (about 1/2 cup)
• Fresh dill fronds
• Fresh small mint leaves

Steps

1. Cover the rice with cold water in a large bowl and agitate it by hand to release excess starch, then drain. Repeat 4 to 5 times, until the water is mostly clear. Drain again, cover with cold water and leave uncovered at room temperature for 20 minutes. Drain thoroughly and set the rice aside.
2. While the rice soaks, thinly slice the white and light green scallion parts and set them aside. Thinly slice enough dark green parts to make 1/4 cup and put them in a small bowl under a damp paper towel until serving. Keep the remaining dark green parts for another use.
3. Heat the oil over medium-high heat in a medium Dutch oven. Add the reserved sliced white and light green scallions and cook until softened, about 2 minutes, stirring occasionally. Add spinach, garlic, salt and pepper and cook with constant stirring until the spinach wilts, about 2 minutes. Add the drained rice and cook, stirring constantly until well coated in oil, about 2 minutes. Add 1 1/2 cups water and bring to a boil over high heat. Lower the heat to maintain a simmer, cover and cook without disturbing for 18 minutes. Take off the heat and leave covered for 10 minutes.
4. Uncover the Dutch oven and stir in the dill, mint, butter and lemon juice. Put the rice on individual plates or a platter, then top with feta, the reserved dark green scallions, lemon zest, dill fronds and small mint leaves. Serve immediately.