A light Aegean dish of tangy sorrel leaves gently cooked with rice and onion. Its natural tartness means no lemon is needed, making it a welcome springtime dish.
Cook the finely chopped onion in olive oil until softened.
Add the trimmed sorrel and cook for a few minutes, turning the leaves until wilted.
Add the rinsed rice, salt, and a small amount of water. Cover and cook over low heat. Since the leaves release liquid, begin with only a little water.
Remove from the heat and let the dish rest for a few minutes. Serve warm or at room temperature.
Remove the tough stems while trimming the sorrel; use only the tender leaves. Since the leaves release liquid as they cook, start with just a little water. No major allergens are listed in the ingredients.
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