Greek Spinach Rice (Spanakorizo)

Greek Spinach Rice (Spanakorizo)
  • 2 pounds English spinach -- small leaves, not big thick spinach
  • 1/2 cup long grain rice -- preferably basmati rice
  • 5 shallots cut finely -- or spring onions
  • 1 leek -- finely cut
  • 2 garlic cloves -- finely chopped
  • 3 soft tomatoes -- roughly chopped or 2 tablespoons tomato paste
  • 1 dry chili
  • 1/2 cup fresh parsley -- finely chopped
  • 1/2 cup fresh dill -- finely chopped
  • 1/2 cup olive oil
  • Salt and pepper to taste

Heat the oil over medium heat for about 2 minutes. Then add ALL of the ingredients at once. Stirring gently for about 3 minutes until all ingredients are mixed well and starting to simmer. Place lid and cook over medium heat for about 15 minutes, stirring every 2-3 minutes to avoid sticking on the bottom.

If it starts to stick lower heat a little or add a tablespoon of water.

Cook until the rice is cooked. Allow to cool a little and serve with a squeeze of lemon juice, crusty bread and a Greek salad. (This can be eaten at room temperature in the summer!)

  • Yields: 4 servings
  • Preparation Time: 30 minutes

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