Tricolour Spinach Tomato Rice Food

TURKISH SPINACH WITH TOMATOES AND RICE

Steps:

• Wash the spinach and, working in batches if necessary, steam for about 2 minutes above an inch of boiling water, just until wilted. Remove from the heat and set aside.
• Heat the olive oil over medium heat in a large, lidded skillet or casserole and add the garlic. Cook, stirring, until it begins to sizzle and smell fragrant, about 30 seconds, and stir in the tomatoes. Cook, stirring often, for 5 to 10 minutes, until the tomatoes have cooked down slightly. Add the stock or water, the lemon juice, rice, salt, paprika, cinnamon, sugar and steamed spinach and bring to a simmer.
• Cover, turn the heat to low and simmer 15 minutes. Uncover and continue to cook until the mixture has the consistency of a thick stew, about 15 minutes. Taste and adjust seasonings. Serve hot or warm.

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.

STUFFED TOMATOES WITH SPINACH , RICE AND CHEESE

Steps:

• Set oven to 400 degrees.
• Lightly grease a 13 x 9-inch baking pan.
• Cut a slice from the top of the tomato; remove the inside pulp (leaving 1/4-inch thick shell, set aside.
• Chop the tomato pulp (should make about 3-1/2 cups pulp).
• In a large skillet, over high heat, heat the olive oil until hot.
• Add in mushrooms and onions, cook and stir until soft (about 10 minutes).
• Add in the drained spinach, chopped tomato pulp, garlic, basil, salt and pepper; cook over low heat stirring occasionally, until flavors blend (about 10 minutes).
• Stir in the UNCOOKED rice; remove from heat, cover, and let stand for 5 minutes.
• Stir in 1/4 - 1/3 cup grated Parmesan cheese (or to taste).
• Place the tomato shells in a prepared baking dish.
• Spoon the hot mixture evenly between the tomato shells.
• Sprinkle Parmesan cheese over the top.
• Bake about 15 minutes, or until the tomatoes are hot and the filling is golden.