Rice with Spinach, Lemon, Feta and Pistachios

I've been on a veggie kick of late. I'm not ruling meat out, but I've been trying to choose vegetables over meat more often than not. My new obsession is Deborah Madison's latest effort- Vegetable Literacy. 

This rice pilaf was the first thing I tried out of the book and it's become a staple. 

Rice with Spinach, Lemon, Feta and Pistachios

Serves 4 or more

1 cup long-grain white rice (I use basmati)

Sea salt

2 pounds spinach (2 large bunches)

1 tablespoon olive oil

1 large clove garlic, slivered

Grated zest of 2 lemons

1 heaping tablespoon chopped dill or marjoram

2 ounces or more feta cheese, crumbled

1/3 cup pistachio nuts, lightly toasted 

Freshly ground black pepper

Red pepper flakes

Bring 2 cups water to a boil. Add rice and 1/2 teaspoon salt, stir to even out the grains and bring the water back to a boil. Turn the heat to low, cover and cook until liquid is absorbed, about 15 minutes.

Meanwhile, cut stems from spinach, punch leaves into plenty of cold water and wash well, twice if need be, then dry.

Heat the oil with the garlic over medium-high heat until the garlic begins to turn pale gold and flavors the oil. Discard the garlic, then add spinach and a couple pinches of salt. Cook over high heat until wilted, which will happen rather quickly, then turn off the heat. When cool enough to handle, chop the spinach, then put it in a bowl and add the lemon zest and dill.

Turn the rice into the bowl with the spinach and toss well.  Taste for salt. Add the feta and pistachios and toss again. Season with black pepper and a few pinches of red pepper flakes. Serve immediately or let cool a bit.