Spanakorizo
Serves 1
Directions
- 1Heat the olive oil in a large pot or Dutch oven over medium heat.
- 2Add the chopped onion and leeks and sauté until softened.
- 3Add the minced garlic and cook for another minute until fragrant.
- 4Add the chopped spinach to the pot. Cook, stirring, until the spinach is wilted.
- 5Add the can of peeled cherry tomatoes and stir it in, trying to break it up.
- 6Stir in the rice and toast it for about 1-2 minutes, coating the grains with the oil and onion mixture.
- 7Pour in the water and bring to a simmer.
- 8Reduce the heat to low, cover the pot, and cook for 15-20 minutes, or until the rice is tender and most of the liquid has been absorbed.
- 9Remove the pot from the heat.
- 10Stir in the fresh dill and lemon juice.
- 11Season generously with salt and freshly ground black pepper to taste.
- 12Let the spanakorizo rest, covered, for 5 minutes before serving.
- 13Finish with a bit of feta if desired.
Ingredients
- 3 tbsp olive oil
- 1 large onion, finely chopped
- 1 large leek, sliced and washed
- 2 cloves garlic, minced
- 1 pound fresh spinach, washed and roughly chopped
- 10 oz frozen spinach, thawed and squeezed dry
- 2 cups Arborio rice
- medium-grain rice
- 4 cups water
- 0.25 cup fresh dill, chopped
- 1 lemon, juiced
- Salt and freshly ground black pepper
- 1 small can peeled cherry tomatoes
- feta
Equipment
large potDutch oven
Tips
- Season in layers with salt and pepper.
- Stir occasionally to prevent sticking during cooking.
- Let the spanakorizo rest, covered, for 5 minutes before serving.
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