SPANAKORIZO

Greek Spinach Rice


what you need:

500 grams English spinach washed well (around 2-3 bunches)
¼ cup medium grain rice or brown rice pre boiled for 30 min
5 green shallots/scallions finely chopped
1 red onion finely chopped
2 soft tomatoes roughly chopped
¼ cup continental parsley finely chopped
¼ cup fresh dill finely chopped
¼ cup Greek olive oil
salt & pepper to taste

what to do:

1. place all ingredients in a non‐stick pot on high heat
2. bring to a simmer, stirring gently till mixed
3. place the lid on the pot and cook over medium‐low heat for 12 minutes, stirring after 5 minutes to avoid sticking on the bottom
4. once cooked, take off the heat, remove the lid, stir the spinach rice thoroughly then place a clean tea towel over the pot and let stand for 10 minutes. This will allow the steam to fluff the rice and continue the cooking process.

Serve with a squeeze of lemon juice, crusty bread and a Greek salad or as side dish to BBQ meat. Can also be eaten at room temperature in the summer months with feta cheese on the side.

Serves: 4 people as a main, 6 people as a side
Preparation time: 30 min

Variation: you can also add 1 cup of sliced button mushrooms at the beginning of this dish to make it a really hearty meal.