Spinach Rice Spanakorizo Food

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.

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!

SPINACH RICE -- SPANAKORIZO

Steps:

• In a deep, heavy skillet, heat the oil over medium heat and saute the onions until translucent, about 3 minutes. Add the chili pepper and the rice. Stir for a few seconds to coat with oil.
• In the meantime, heat the stock with the spinach in a separate saucepan. When starts to boil, pour it over the rice and reduce the heat.
• Season with salt, mix well with a wooden spoon, and cover. Simmer for 15 to 20 minutes, or until the rice is cooked but still moist.
• Serve immediately, sprinkled with chopped dill and with a dollop of yogurt on each plate.

SPANAKORIZO (GREEK SPINACH AND RICE)

Steps:

• Heat oil with butter in a large skillet over medium-high heat; add in onions and garlic and saute for about 4-5 minutes or until softened.
• Add in fresh spinach and cook stirring for 3 minutes.
• Add in tomato sauce and water (or water and broth) bring to a boil, then season with salt, pepper and dill.
• Add in rice, then reduce the heat to low, cover and simmer for about 25 minutes or until rice is tender (adding in a little more water if needed).
• Drizzle with fresh lemon juice, then sprinkle with feta cheese.
• Garnish with hard-boiled eggs and lemon wedges.

SPANAKORIZO

Steps:

• Chop spinach roughly.
• Heat oil and saute onion for 10 minutes Add rice and spinach and tomato paste. Saute 5 minutes.
• Add water and stock cube and seasoning, mix well.
• Bring to boil and turn down heat and cook for 20mins or until rice is soft.
• Serve.

SPANAKORIZO - GREEK SPINACH RICE

Steps:

• Discard spinach stems. Rinse leaves well and spin dry (best) or dry thoroughly with paper towels.
• In a 6-8 quart dutch oven, add the regular olive oil and onion and cook on medium heat, stirring occasionally, until onion is soft, 8-10 minutes.
• Add part of spinach at a time and cook, stirring often, until each batch is wilted before adding more (cover with lid if needed to speed things up) about 15 minutes total.
• Stir rice and 1 cup water into spinach; set lid in place. Cook 15-20 minutes on medium low heat. Lift lid, stir and add 3/4 cup water (or more if needed) so mixture looks juicy. Replace lid and cook until rice is tender, about 20 minutes.
• Remove pot from heat and set aside for 5 to 10 minutes.
• Stir in dill, mint and lemon juice, then season to taste with sea salt. Crumble feta on top, drizzle with the excellent quality olive oil. Sprinkle a pinch of sea salt on top and serve.
• Bon Appetit!