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Spanakorizo / Spinach and Rice
link to recipe here http://thegreekvegan.com/spanakorizo-spinach-and-rice/
Our mom and her mom both made this dish for us on a very regular basis growing up. And mom helped with the daunting task of moving the recipe from her head to paper!
Traditionally spanakorizo is made both with tomato and without. Its just a matter of personal preference really as its just as tasty either way.
Ingredients
2-3 pounds fresh spinach rinses and chopped OR 1 10 oz bag of frozen spinach thawed and drained
1/4 cup olive oil
1 cup chopped onion
1/3 cup chopped garlic
1/4 cup fresh chopped dill OR fresh chopped mint OR combination of both
1 tbsp dried Greek oregano
1 cup white rice (medium grain)
3 cups water
1 1/2 tsp salt
1 tsp fresh ground black pepper
optional : 1/2 cup tomato paste dissolved in 1/2 cup warm water or 1 cup crushed roasted tomatoes
Cooking Instructions
Sauté onions and garlic gently in olive oil over low heat. Add salt, pepper, oregano and dill or mint. Stir to combine well.
If adding tomato – mix tomato paste in 1/2 cup of warm water. Add to pot. Mix ingredients well.
Add rice and cook for 5 minutes stirring often. If rice starts to stick to the bottom of the pan, lower the heat just slightly.
Add spinach and 3 cups water to pot, mix well to combine and bring to a low boil.
Once you’ve reached a low boil, lower to a very gentle simmer and cover. Cook for 25-30 minutes. Check the rice for doneness at 25 minutes. It may need an additional 5 minutes or so for longer grains.
When rice is completely cooked, mix ingredients well, cover and set aside for at least 15 minutes before serving.
This recipe serves 4/6 – a family of 2 adults, 2 children with leftovers OR 4 adults.
link to recipe here http://thegreekvegan.com/spanakorizo-spinach-and-rice/
Our mom and her mom both made this dish for us on a very regular basis growing up. And mom helped with the daunting task of moving the recipe from her head to paper!
Traditionally spanakorizo is made both with tomato and without. Its just a matter of personal preference really as its just as tasty either way.
Ingredients
2-3 pounds fresh spinach rinses and chopped OR 1 10 oz bag of frozen spinach thawed and drained
1/4 cup olive oil
1 cup chopped onion
1/3 cup chopped garlic
1/4 cup fresh chopped dill OR fresh chopped mint OR combination of both
1 tbsp dried Greek oregano
1 cup white rice (medium grain)
3 cups water
1 1/2 tsp salt
1 tsp fresh ground black pepper
optional : 1/2 cup tomato paste dissolved in 1/2 cup warm water or 1 cup crushed roasted tomatoes
Cooking Instructions
Sauté onions and garlic gently in olive oil over low heat. Add salt, pepper, oregano and dill or mint. Stir to combine well.
If adding tomato – mix tomato paste in 1/2 cup of warm water. Add to pot. Mix ingredients well.
Add rice and cook for 5 minutes stirring often. If rice starts to stick to the bottom of the pan, lower the heat just slightly.
Add spinach and 3 cups water to pot, mix well to combine and bring to a low boil.
Once you’ve reached a low boil, lower to a very gentle simmer and cover. Cook for 25-30 minutes. Check the rice for doneness at 25 minutes. It may need an additional 5 minutes or so for longer grains.
When rice is completely cooked, mix ingredients well, cover and set aside for at least 15 minutes before serving.
This recipe serves 4/6 – a family of 2 adults, 2 children with leftovers OR 4 adults.
