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Frixos Personal Chefing

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Spanakorizo

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Don’t be fooled, this isn’t any risotto but instead a very hearty Greek dish! It’s a Pilaf Spanakorizo, made of rice and spinach, equally nice when eaten warm or cold!

Spanakorizo

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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!

Here you can find more of my Rice Recipes.

Spanakorizo

Prep Time10 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Side Dish
Cuisine: Greek, Vegan
Keyword: Food Recipes, Rice, Veggies
Servings: 6 People

Ingredients

  • 100 ml EVOO , (Extra Virgin Olive Oil)
  • 1 kg Spinach , cleaned well
  • 1 bunch fresh Scallions , white and green parts, finely chopped
  • 1 Leek , optional, finely chopped
  • 1 cup Rice , Carolina type
  • 1 ½ cup Water
  • 1 cup fresh Parsley , roughly chopped
  • 1 large Lemon juice
  • 1 teaspoon Sea Salt
  • ½ teaspoon freshly ground Black Pepper

Instructions

  • Put a medium to large pot over medium fire and heat half of the olive oil. Sauté the scallions and leek, if used, for 3-4 minutes until they become translucent.
  • Cut the spinach in large pieces and add it to the saucepan. We continue sautéing for 2-3 minutes on high heat to drop its volume.
  • When we see the spinach wilting, add the rice and stir for the oil to get well all over it. Add the water (spinach and vegetables will drop enough liquid).
  • Add salt and pepper, bring to a boil, lower the heat, cover with the lid and simmer for 16-18 minutes.
  • Add the remaining olive oil and sprinkle with the finely chopped dill/parsley. Stir lemon, and mix. Cover the saucepan with a towel and let stand for 10 minutes to concentrate all the liquids into the rice.

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