Greek Spinach Rice with Feta (Spanakorizo)
Serves 4
Directions
- 1Heat the olive oil in a large pot over medium heat. Add the onion and leek and cook, stirring occasionally, until softened and translucent.
- 2Add the spinach and cook, stirring occasionally, until wilted and reduced.
- 3Add the rice, dill and parsley. Season with sea salt and freshly ground black pepper, then stir until well combined.
- 4Pour in the hot vegetable stock or water and bring to a gentle simmer.
- 5Reduce the heat to low, cover and simmer gently until the rice is tender. Avoid stirring while the rice cooks.
- 6Remove from the heat and leave covered for 5 minutes. Gently fluff the rice with a fork. If it has absorbed more liquid than desired, stir through a small splash of hot stock or boiling water to loosen it.
- 7Spoon into shallow bowls and finish with a squeeze of fresh lemon juice, a drizzle of extra virgin olive oil and the crumbled feta.
Ingredients
- 1 large brown onion, diced
- 1 whole leek, outer leaves removed, quartered lengthways and finely sliced
- 300 g spinach, washed and roughly chopped
- 1/4 cup fresh dill, finely chopped
- 1/4 cup fresh parsley, finely chopped
- 60 ml extra virgin olive oil
- 1 cup basmati or long-grain rice, rinsed until the water runs clear and drained
- 650 ml hot vegetable stock or boiling water
- to taste sea salt (optional)
- to taste freshly ground black pepper (optional)
- for garnish extra virgin olive oil (optional)
- for garnish fresh lemon juice (optional)
- 150 g feta, crumbled (optional)
Equipment
large potfork
Tips
- The finished spanakorizo should remain moist and slightly juicy, with a little liquid around the rice rather than being completely dry.
- Use dairy-free feta as an alternative.
