Greek spinach rice (aka ‘Spanakorizo’)
A very simple and healthy traditional Greek plate consisting of only spinach and rice! This classic plate can be eaten warm or cold and served as a side dish or can be easily stand on it’s own with some feta cheese and bread. My variation of Spanakorizo is the ‘red spanakorizo’, which contains nothing else more than chopped tomatoes. It can be enjoyed plain for a vegan dish or with feta for a vegetarian one.
Recipe (4 servings) ingredients:
- 1 onion finely chopped
- 1 garlic clove minced
- 1 tbs olive oil
- 1 cup Arborio rice for risotto
- 400g canned tomatoes
- 900g fresh spinach
- 2 tsp dry mint
- 1 cup of water
- salt, pepper
In a cooking pot sauté the onion and the garlic over medium heat for about 4 minutes. Add the rice and stir well. Keep stirring until risotto turns translucent. In the meantime, rinse the spinach and drain it by hands very well. Add the spinach in the cooking pot and let it wilt. (Stir occasionally so that the rice does not stick in the bottom of the pot). Once the spinach is completely wilted, stir in the chopped tomatoes, a cup of hot water, and the dry mint. Reduce heat to low and simmer for about 25-30 minutes, until the rice becomes creamy and tender. During cooking, stir the spanakorizo once in a while and check if the pan appears to be getting dry. If this is the case, then add some more hot water. Season with salt and pepper. Serve this traditional Greek dish with a squeeze of a lemon and top with crumbled feta.
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