Spanakorizo – Greek Spinach Rice

Prep Time: 1 hour

πŸ‘₯ Serves: 6 people

πŸ“‹ Ingredients:

  • 1 cup medium-grain rice

  • ¼ cup extra virgin olive oil

  • 1 large yellow onion, chopped

  • 1 lb (453g) baby spinach

  • Juice of 1 lemon

  • 2 garlic cloves, minced

  • 2 tablespoons tomato paste

  • Kosher salt, to taste

  • Black pepper, to taste

  • 1½ teaspoons dried mint

  • 1 teaspoon dried dill

  • Feta cheese, for garnish

πŸ‘©‍🍳 Instructions:

🍚 Prepare the Rice:

  1. Rinse the rice several times until the water runs clear.

  2. Soak it in water about 1 inch (2.5 cm) above the rice for 20 minutes, or until a grain breaks easily between your fingers.

πŸ₯¬ Cook the Spinach Mixture:

  1. In a wide skillet, heat the olive oil over medium heat.

  2. Add the chopped onion and sautΓ© for 5 minutes, stirring regularly, until soft and golden.

  3. Add spinach, lemon juice, garlic, tomato paste, salt, and black pepper.

  4. Stir until the spinach wilts slightly.

  5. Add dried mint and dill and mix well.

πŸ”₯ Cook the Rice with Spinach:

  1. Drain the soaked rice and add it to the skillet.

  2. Pour in 1½ cups of warm water.

  3. Bring to a boil and let simmer for 3 minutes until some of the liquid evaporates.

  4. Reduce the heat to the lowest setting and cover the skillet tightly.

  5. Let cook undisturbed for 20 minutes, or until the rice is fully cooked and all the liquid is absorbed.

  6. Once done, let it rest covered for another 5–10 minutes.

πŸ§€ To Serve:

  1. Fluff the rice gently with a fork.

  2. Garnish with crumbled feta cheese, chopped parsley, or finely chopped spinach as desired.


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