The road to this Greek-inspired side was paved with crunchy rice—until we smoothed things over.
Why This Recipe Works
The trick to achieving a foolproof pilaf that was chock-full of greens while also ensuring evenly cooked rice turned out to be leaving out the spinach until the very end. When we tried cooking it with the rice, the spinach floated in the cooking liquid, carrying a layer of rice up with it. This rice stayed dry and turned out crunchy. We found a solution by adding our thawed, chopped spinach to the pilaf as it rested (after cooking), ensuring that the greens got hot without turning mushy or slimy. Toppings of mint, scallions, lemon juice, and feta added a layer of lively freshness and brightened the flavor of the cooked greens.