Spanakorizo

Serves 1
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Directions

  1. 1Heat the olive oil in a large pot or Dutch oven over medium heat.
  2. 2Add the chopped onion and leeks and sauté until softened.
  3. 3Add the minced garlic and cook for another minute until fragrant.
  4. 4Add the chopped spinach to the pot. Cook, stirring, until the spinach is wilted.
  5. 5Add the can of peeled cherry tomatoes and stir it in, trying to break it up.
  6. 6Stir in the rice and toast it for about 1-2 minutes, coating the grains with the oil and onion mixture.
  7. 7Pour in the water and bring to a simmer.
  8. 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.
  9. 9Remove the pot from the heat.
  10. 10Stir in the fresh dill and lemon juice.
  11. 11Season generously with salt and freshly ground black pepper to taste.
  12. 12Let the spanakorizo rest, covered, for 5 minutes before serving.
  13. 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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