GREEK SPINACH RICE

• 1/4 cup olive oil
• 2 onions, finely chopped
• 1 1/2 cups long-grain rice
• 1/2 tsp hot red pepper flakes
• 3 cups chicken stock, vegetable stock, or water
• 1 lb frozen chopped spinach, thawed and thoroughly drained
• Salt and freshly ground pepper to taste
• Yogurt for garnish (optional)
• Chopped fresh dill for garnish (optional)

Heat the oil in a heavy pot over moderate heat and saut� the onion until tender but not brown, about 5 minutes. Add the rice and optional pepper flakes, stirring to coat the rice with oil. Add the stock, spinach, salt, and pepper and bring to a boil, stirring once or twice. Reduce the heat and simmer covered until the rice is tender and the liquid has been absorbed, about 15 minutes. Fluff with a fork before serving, and garnish with a dollop of yogurt and some chopped fresh dill if desired. Serves 4 to 6.