Spanakorizo (Spinach with Rice)


My colleague’s heritage is Greek and he often brings his granny’s food into the office. I am food envy from all the delicious Greek goodness, here is one of the healthy and quick dish that you can cook ahead of time for a few week nights meals.

What you need:

5 cups Fresh Silver-beet or spinach (finely chopped)
2 Tbsp Olive Oil
1/2 tbsp Cumin Powder – optional
1 Small Onion (finely chopped)
1 Leek (the white stalk section, finely chopped) – optional
1/2 cup Shallots (Spring onions, chopped)
1 cup Hot Water (or tomato juice)
1 cup Fresh Dill (finely chopped)
1/2 cup Short-grain Rice
1/2 lemon juice
salt and pepper to taste
a deep sauce pan with lid

1. Wash the spinach and trim off any tough stems. Prepare all the vegetables, wash the rice.

2. Heat up the oil in a deep sauce pan, saute onion, leek until soften. Then add the silverbeet in, saute until all’s wilted. Add the rice and water in, along with lemon juice, ensure the rice is covered with liquid, add salt and pepper. Boil with the lid on for 15 to 20 minutes until the liquid is reduced.

3. Turn off the heat and let the rice keep on steaming with the lid on.

4. Check after 10 min. The rice should be thoroughly cooked. Add more salt and pepper if necessary.




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