Spanakorizo
fromsbs.com.auwww.sbs.com.au/food/the-cook-up-with-adam-liaw/recipe/spanakorizo/0cy3ggbbr
Spanakorizo is a traditional Greek spinach and rice pilaf. I have fond memories of gobbling up bowls of this nourishing dish as a kid – the spoon was often larger than my hungry little mouth. Very simple to prepare, yet so nutrient-dense with all those antioxidant-rich leafy greens. Serve it as is for a beautiful vegan meal, or add crumbled Greek feta, a dollop of yoghurt or a poached egg for a lovely vegetarian brunch.
Ingredients
Instructions
Heat the olive oil in a large saucepan over medium heat, then add the onion and cook, stirring for 2-3 minutes, or until softened. Stir through the garlic, spinach, spring onion and tomato with a generous pinch of salt and pepper. Cook for a further 2 minutes, or until fragrant.
Add the rice and 2 ½ cups water to the pan. Stir, reduce the heat to a low simmer, then cover and cook for 15 minutes, until the rice is al dente (add an extra splash of water if needed). Remove the pan from the heat. Stir through the dill and season to taste with salt and black pepper.
Serve the spanakorizo with lemon wedges and crumbled Greek feta (if using).
