A classic and traditional Greek rice dish, with earthy, herbal, lemony and sweet flavours. Tastes even better when accompanied by strained yoghurt.
Its name is derived from the two Greek words of ‘Spanaki’ and ‘Rizi’, meaning ‘Spinach’ and ‘Rice’.
Not just delicious but also a healthy dish since spinach is one of the true ‘super foods’ that is packed with such nutrients as calcium and as well as with vitamins A, C and K.
Keep some in the fridge and you will be astonished of how nice it can get after a day or two.
Spanakorizo with Yoghurt
Have a look below at the full recipe. Don’t forget, you can always print it.
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I hope you enjoy it!
Roughly chop the scallions,
Roughly chop the leek,
Roughly chop the parsley,
Pour half of the olive oil,
Add the scallions and leek,
and sauté for 4-5 minutes
Add the spinach,
Continue sautéing for 2-3 minutes on high heat to drop its volume,
When we see the spinach wilting, add the rice, give it a stir and add the water.
Season with salt and pepper and bring to a boil.
Cover with the lid and simmer for 25 minutes.
After 25 minutes, uncover and add the remaining olive oil along with the parsley,
pour the lemon juice and stir to mix.
Cover the saucepan with a towel,
cover with the lid and let stand for 10 minutes.
Serve, and
accompany with the strained yoghurt.
Spanakorizo with Yoghurt
Servings: 6 People
Ingredients
- 1 kg Spinach , most stems removed and cut in large chunks
- 300 gr Straggato Light Yoghurt , Charalambides-Christis
- 100 ml EVOO , Extra Virgin Olive Oil
- 5 fresh Scallions , white and green parts included and roughly chopped
- 1 Leek , roughly chopped
- 250 gr Carolina Rice
- 500 ml Water
- ½ bunch fresh Parsley , roughly chopped
- 30 ml Lemon juice
- 1 teaspoon Sea Salt
- ½ teaspoon freshly ground Black Pepper
Instructions
- Place a large casserole over medium fire and a minute later pour half of the olive oil. Sauté the scallions and leek for 4-5 minutes until they become translucent.
- Add the spinach to the casserole while continuing sautéing for 2-3 minutes on high heat to drop its volume. When we see the spinach wilting, add the rice, give it a stir and add the water (spinach will drop enough liquid).
- Season with the salt and pepper, bring to a boil, lower the heat, cover with the lid and simmer for 25 minutes.
- Add the remaining olive oil and sprinkle with the chopped parsley. Stir in the lemon and mix. Cover the saucepan with a towel and let stand for 10 minutes to concentrate all the liquids into the rice.
