NY Times’ Hetty Lui McKinnon. Turnip greens can be substituted for spinach in this recipe.
Ingredients:
3 tablespoons extra-virgin olive oil, plus more for serving 1 bunch scallions (6 to 9 stems), trimmed and thinly sliced 1 pound baby spinach (or 1 pound mature spinach, trimmed and roughly chopped) 2 garlic cloves, finely chopped Salt and pepper 1 cup basmati rice 1½ cups vegetable stock 4 large eggs 1 lemon, juiced (3 to 4 tablespoons) 1 cup roughly chopped dill or parsley 1 (6-ounce) block Greek feta, crumbled (about 1⅓ cups)
Preparation:
Heat a large, wide Dutch oven or deep skillet on medium-high heat. Add the olive oil and scallions and stir until fragrant and softened, 2 minutes. Add the spinach (depending upon the size of your pot, you may need to add it gradually, throwing in more as it cooks down), garlic and about 1 teaspoon salt; toss until wilted, about 2 minutes.
Stir in the rice, then pour in the stock. Bring to the boil and then cover, reduce heat to medium-low and simmer until the liquid has been absorbed and rice is cooked, 15 to 20 minutes.
Meanwhile, bring a medium pot of water to a boil over high. Add the eggs in their shells to the boiling water and continue to cook over medium-high for 7 minutes. (Make sure you set a timer.) Set up an ice bath. Using a spider ladle or slotted spoon, remove the eggs from the water and immediately add them to the ice bath. Cool for 3 to 4 minutes and then peel them.
When the rice is ready, turn off the heat. Uncover and add the lemon juice and half of the herbs and gently toss them through the rice. Taste to check seasonings, adding salt if needed.
Divide the spinach rice among bowls. Halve the eggs and place the halves on top of the rice; top each with feta and additional herbs. To finish, drizzle over some olive oil and season well with pepper.