Greek Rice And Spinach For Steaming In Pressure Cooker Food

GREEK SPINACH AND RICE RECIPE (SPANAKORIZO)

Steps:

• To prepare this spanakorizo recipe (Greek spinach and rice), heat the olive oil in a large skillet over medium high heat. Add the onions, spring onions and leek and sauté for 3-4 minutes, until translucent.
• Add the spinach and cook stirring for a few minutes, until wilted. Stir in the tomatoes, the tomato paste, two cups of hot water, the vegetable stock, the rice and season. Reduce heat to low and simmer, covered, for about 20-25 minutes, until the rice is tender.
• While the Spanakorizo is simmering away, stir it every so often and check if the pan appears to be getting dry. If it is, add some more hot water and stir.
• To know when its ready, take a grain of rice out of the skillet and pinch it with your fingernails. If its white on the inside it needs a little bit longer. When it's close to ready, season with salt and pepper to taste. Finally, finish the spanakorizo with fresh chopped dill and cook for a a couple more minutes.
• Serve this traditional Greek spinach and rice (spanakorizo) with a squeeze of a lemon and top with crumbled feta. Enjoy!

EASY SPINACH RICE RECIPE (SPANAKORIZO)

Steps:

• Here's how to make the best and easiest spinach rice that turns out perfect and fresh at all times.
• Place a pan on medium heat, add olive oil and heat until hot. Add chopped onions to the hot oil and saute until soft, fragrant and translucent.
• Add chopped spinach and stir until it wilts down, season with salt, dill (if using) black pepper, garlic granules and chicken bouillon powder.
• Add cooked rice and stir together until well combined. Finish the dish off with a squeeze of lemon juice. Take it off the heat, serve and enjoy.

GREEK RICE AND SPINACH FOR STEAMING IN PRESSURE COOKER

Steps:

• In a pressure cooker, heat oil. Add onion, garlic, dill, and parsley and saute in hot oil over medium-high heat 1 minute.
• Add rice, stir, and cook 1 minute.
• Stir in water, tomato paste, lemon juice, salt, and pepper. Place spinach over rice mixture.
• Secure lid. Over high heat, develop steam to high pressure. Reduce heat to maintain pressure. Insert a heat diffuser between pan and heat. Cook 8 minutes. Remove pressure according to manufacturer's directions. Remove lid.
• Stir rice and spinach until well mixed. Serve with lemon wedges.
• Makes 6 servings.

GREEK RICE (SPANAKORIZO)

Steps:

• Measure out and rinse the basmati rice under running cold water. Set aside.
• Heat olive oil in a medium sauce pan over medium heat. Sauté onions until translucent (about 3-5 minutes). Add garlic and sauté for another minute.
• Add the lemon zest, cumin and spinach and cover the pan. Cook until the spinach wilts down (about 3-5 minutes).
• Stir the rice, vegetable broth, 2 tablespoons of the dill, salt and pepper into the spinach mixture and stir to combine. Bring to a boil.
• Reduce the heat to a simmer, replacing the lid on the pan, and cook until the rice is tender, about 15 minutes.
• Stir in the lemon juice and the remaining fresh dill before serving.
• Optional garnish with lemon strands.

GREEK SPINACH RICE WITH FETA

Steps:

• In a deep pan heat up 1 tablespoon of olive oil;
• Add onion and simmer for about 10 minutes on low heat;
• Add thyme and leaks and simmer for another 5 minutes;
• Add half a cup of water and broth base, then simmer for another 5 minutes;
• Add spinach and cook until wilted;
• Add rice and let it cook for about 2 minutes;
• Add half a cup of water and stir;
• Keep adding half a cup of water at the time once the rice absorbs it;
• It can take about 20 -25 minutes until rice is fully cooked;
• Adjust seasoning with salt and pepper.
• At the end add dill and mix well;
• Take off the burner and cover it up; Add lemon juice and olive oil;
• Let it sit for about 5-10 minutes to have all the liquid absorbed;
• When serving, sprinkle more lemon juice, olive oil and top it with Feta Cheese. Enjoy!

INSTANT POT MEDITERRANEAN GREEK SHREDDED CHICKEN AND BROWN RICE BOWL

Steps:

• Season the chicken with the thyme, cumin, turmeric, paprika, red pepper, salt, and pepper to taste.
• Add the chicken to the pot with the chicken broth.
• Cook for 10 minutes on Manual > High-Pressure Cooking.
• When the Instant Pot beeps to indicate it is finished, allow the steam to release naturally for 10 minutes instead of quick release.
• Remove the chicken from the Instant Pot. Using a large knife and fork, shred the chicken.
• Rinse the brown rice with water in a large bowl. Drain the water from the rice.
• Add the rice to the Instant Pot with 2 1/2 cups of water.
• Cook for 22 minutes on Manual > High-Pressure Cooking.
• Allow the steam to release naturally for 10 minutes instead of quick release.
• Remove the rice from the pot.
• Create the rice bowls with equal amounts of rice, shredded chicken, olives, 1 tablespoon feta cheese, 1 tablespoon hummus, and 1 tablespoon tzatziki sauce.