Spanakorizo (Greek spinach and rice)
A classic recipe for Greek spanakorizo, a spinach and rice dish served in a tomato base.
Servings: 4 people
Equipment
- sauce pot
Ingredients
- 3/4 cup long grain rice, uncooked
- 20 ounces (568 grams) chopped fresh spinach
- 1/4 cup chopped parsley
- 1/2 cup (125 mL) Greek olive oil extra virgin
- 3-4 spring onions, chopped
- 2 cups (500 mL) tomato sauce
- 2 cups (500 mL) water
- salt and pepper to taste
- freshly squeezed lemon juice optional
Instructions
- Rinse 3/4 cup rice in cold water and set aside.
- Rinse the chopped spinach well. Rinse the parsley. Set aside.
- In a large pot sauté in the 1/2 cup of olive oil the 3-4 spring onions for 2 – 3 minutes, stirring constantly so that they do not burn. To the pot add the spinach and the 1/4 cup parsley. It may appear that there is too much spinach for the pot, but as it heats it will wilt and decrease in volume. Add rice on top of the spinach.
- Add 2 cups water and 2 cups tomato sauce to the pot. Cover and cook over medium heat for approximately 30 minutes. After 30 minutes check to see how much liquid is in the pot, and test to see if the rice is cooked. If the spanakorizo appears too liquidy, continue to cook, uncovered, for a few minutes. Remove from the heat, and let sit a few minutes before serving; The longer it sits, the more it will thicken up.
- Add salt and pepper to taste.
- Serve with freshly squeezed lemon juice and a side of feta if desired.
- Enjoy!