Greek Spinach & Rice "Spanakorizo"
Traditionally served with lemon. In northern parts of Greece, it is also cooked with chopped tomatoes. The leeks and white wine are my touch to the traditional "Spanakorizo" This dish is just as delicious served hot, warm or room temperature.
This is my recipe & so is the picture. Give it a try. Hope you enjoy it as much as we do.
3 Tbspolive oil
1 largeonion, finely chopped
3green onions, finely chopped
3leeks, thinly chopped, only white part
3 lbfresh spinach, washed, stems removed & coarsly chopped
1/3 cmedium grain rice
1/2 cwhite wine
1 cwarm water
·salt & freshly ground pepper, to taste
1/2 cdill, finely chopped
How to Make Greek Spinach & Rice "Spanakorizo"
- Heat olive oil in a wide shallow pot, over medium-high heat and saute the onions, spring onions and leeks until translucent, about 5 minutes.
- Add spinach and stir for a few minutes until wilted. Add the white wine if using. Sprinkle the rice and the warm water and season. Reduce heat to low and simmer for about 20 - 25 minutes, until rice is tender.
- During cooking stir the "spanakorizo" once or twice and check liquid is absorbed. If so add one more cup of hot water, if necessary.
- Add dill before end of cooking & stir gently to wilt. Add lemon juice to suit your liking. Remove from heat & drizzle remaining olive oil and serve with lemon slices & crumbled Feta cheese (omit if fasting or vegan)
Kali Orexi = Good Appetite