Spanakorizo- Spinach With Rice |
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Prep Time: 5 Minutes Cook Time: 40 Minutes |
Ready In: 45 Minutes Servings: 6 |
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From a book my dear friend sent me, The Greek Cookery Book. Thank you Nurse Janey, this is my go to Greek cookbook now. The stories and pictures are amazing and it brings me back to my family in Greece. Cooktimes are approximated, depending on how you judge medium heat and I judge medium heat. NOTE- change in amount of oil has been corrected. Thank you Elmotoo The cookbook calls for 1 c oil but like ELmo I feel it is too much, I took the liberty of draining a bit after cooking. Feel free to recduce to 1/2 c or to use and then drain if needed. Ingredients:
1 kg spinach, fresh |
6 small spring onions |
1 small bunch dill, finely chopped |
1 1/2 cups rice |
1/2-1 cup oil |
3 cups water |
3 cups water |
salt and pepper |
lemon, cut into wedges |
Directions:
1. Wash the spinach well and cut as finely as possible. (A trick to doing this is to roll the spinach and cut across the rolls, this makes it easier to cut fine strips.).
2. Clean onions and cut into fine strips.
3. Put onions into a saucepan with the oil and cook til softened.
4. Add dill and cook a bit longer (approx. 1 min on med-low heat).
5. Add the spinach, salt and pepper, add 3 c water and allow to boil.
6. Just before spinach is fully cooked, add in 3 more cups water and the rice.
7. Cover the saucepan and allow the ingredients to cook, stirring occassionally.
8. When the water is absorbed, (approx. 20-25 minutes) serve with freshly ground pepper and lemon juice.
9. Enjoy.
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