Spanokorizo Spinach And Rice Casserole 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!

SPANAKORIZO - GREEK SPINACH RICE

Steps:

• Rinse the rice well a few times until the water runs clear. Put the rice in a bowl and add water to cover it by 1 inch. Let is sit to soak for 20 minutes or until you are easily able to break one grain of rice between your fingers.
• Heat ¼ cup extra virgin olive oil in a braising pan. Add the onions and cook for 5 minutes, stirring regularly, until soft and golden brown. Add the spinach, lemon juice, garlic, tomato paste, and a big pinch of kosher salt and black pepper. Sautee the spinach until just wilted. Stir in the mint and dill weed.
• Drain the rice well and add it to the pan. Add 1 ½ cups of warm water. Bring to a boil for 3 minutes until the water reduces a bit. Turn the heat to low and cover.
• Let the rice cook undisturbed for 20 minutes or until the rice is tender and fully cooked through and all the liquid has been absorbed.
• Once cooked, let the rice sit covered for 5 to 10 minutes before serving.
• When ready, fluff the rice with a fork and garnish for feta and parsley, if you like.

SPINACH AND RICE (SPANAKORIZO)

Steps:

• Heat olive oil in a large skillet over medium-high heat. Saute onions in the oil until soft and translucent. Add spinach, and cook stirring for a few minutes, then pour in the tomato sauce and water. Bring to a boil, and season with parsley, dill, salt and pepper. Stir in rice, reduce heat to low, and simmer uncovered for 20 to 25 minutes, or until rice is tender. Add more water if necessary.

SPANOKORIZO (SPINACH AND RICE CASSEROLE)

Steps:

• Heat the oil in a large pot.
• Saute the onions until soft, about 3 minutes.
• Stir in the spinach and saute until wilted, about 3 minutes.
• Add the rice, dill, water, salt and pepper. Stir thoroughly, and cover. Simmer about 15 - 20 minutes until the rice is cooked and the liquid is absorbed.
• Serve warm, garnished with lemon wedges.

SPANAKORYZO (SPINACH AND RICE)

Steps:

• Saute rice and onion in olive oil , stirring occasionally for 10 minutes. Add boiling water and salt; simmer covered for 10 minutes.
• Meanwhile, wash spinach well then cut into 1/2" strips (you can roll a group of leaves together and cut into strips).
• After rice has simmered for 10 minutes add spinach and mix well, cover and continue to simmer for 15 minutes, stirring occasionally.

SPANAKORIZO (A GREEK SPINACH RISOTTO)

Steps:

• In a deep pan heat oil and gently fry onion and leek (if used) until soft.
• Wash (or soak if necessary depending on what kind of rice you use) rice, drain and add to onion.
• Cook for 5 minutes, stirring frequently.
• Add remaining ingredients, except spinach, and bring to the boil. Cook for 10 more minutes (longer, if using brown rice).
• Add the spinach, stir well and cover. Reduce heat and simmer on low heat for 5-6 minutes.
• Remove from heat.
• Leave tightly covered and allow to stand at least 1/2 an hour before serving.
• Serve with feta cheese, kalamata olives, crusty, peasant-style bread, a glass of wine and you'll think you're in Greece!

SPANAKORIZO

Steps:

• Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.
• Heat oil in a saucepan over medium-high heat. Saute onion until tender, about 5 minutes. Add the cooked rice and spinach; cook and stir until spinach wilts, 3 to 5 minutes. Add lemon juice, zest, feta cheese, and dill. Remove from heat. Season with salt and pepper.

SPINACH AND RICE CASSEROLE

Steps:

• Tear spinach into bite sized pieces, removing stems and set aside.
• In a large saucepan, saute onion in olive oil until tender. Add rice. Cook, stirring constantly, for 2 minutes. Add chicken broth and water; bring to a boil. Reduce heat, cover and simmer for 15 minutes.
• Stir in spinach, salt and pepper and cook until spinach is wilted.
• Transfer mixture to a 2 quart prepared baking dish. Sprinkle with cheese.
• Cover and bake at 375 for 20-25 minutes or until rice is tender. Remove lid and turn oven to broil to brown cheese a bit.