Rice and Greens with Shrimp

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 onion
• chopped
• 4 cloves garlic
• smashed
• 14 teaspoon salt
• 14 teaspoon pepper
• 1 13 cups long grain rice
• 2 23 cups chicken stock
• 1 teaspoon fresh lemon rind
• grated
• 1 lb large shrimp
• peeled and deveined
• 3 cups swiss chard or 3 cups spinach
• coarsely shredded
• 1 tablespoon fresh dill
• chopped
• 1 tablespoon lemon juice
• lemon wedge (to garnish)

Instructions

1. In a large saucepan, heat oil over medium heat; cook onion, garlic, salt and pepper, stirring occasionally, until softened, about 5 minutes.
2. Stir in rice.
3. Add stock and lemon rind; bring to boil.
4. Reduce heat, cover and simmer until liquid is almost absorbed, about 15 minutes.
5. With fork, gently stir shrimp, swiss chard, dill and lemon juice into rice mixture; cover and cook until shrimp are pink and greens are wilted, about 5 minutes.
6. Serve with lemon wedges.
7. Variation: Vegetarian Rice and Greens: Omit shrimp, Replace chicken stock with veggie stock.
8. Serve sprinkled with 1/2 cup crumbled feta cheese it desired.