Greek Spinach and Rice - Spanakorizo
Servings: 4 people
Greek Spinach and Rice - Spanakorizo - Both good and good for. Easy to make with common ingredients, it packs a load of vitamins & nutrients
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Ingredients
- 1/4 cup extra virgin olive oil
- 1/2 cup medium or long grain rice
- 1/2 cup chopped onion
- 1/2 cup canned diced tomatoes
- 1/2 cup chopped parsley
- 1 clove garlic chopped
- 6 oz baby spinach
- 1 cup vegetable stock or water
- 1 tsp dried dill
- 1/2 tsp dried mint
- Kosher salt and fresh ground black pepper to taste
- 2 tsp fresh squeezed lemon juice optional
- 2 TBS crumbled feta cheese optional
Instructions
- Rinse rice, then soak it for about 20 minutes
- Rinse spinach, removing any yellowed or black leaves. No need to dry
- In large, heavy bottomed skillet, heat extra virgin olive oil over medium heat
- Add onions and saute until translucent, stirring occasionally
- Add garlic and saute until just fragrant
- Add rice and tomatoes and stir to combine with onions and coat with oil
- Add spinach on top, and allow to sit for several minutes
- As spinach begins to wilt, stir with rice and tomatoes
- When spinach is fully wilted, add 1 cup of vegetable stock or water
- Bring to a simmer, cover and reduce the heat
- Cook for about 20 minutes, until rice is cooked through
- Remove from heat and stir in dill and mint.
- Add kosher salt and fresh ground black pepper to taste
- Transfer to serving bowl and top with crumbled feta or a squeeze of lemon juice