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Holiday Feature

 

Spinach Rice

Spanakorizzo

Makes 4 servings

 

This is also made with leeks or cabbage.

 

1 large onion, or 5 spring onions (scallions), chopped
60 ml/ 4 tbsp olive oil
450 g/ 1 lb. spinach, washed and roughly chopped
115 g/4 oz/ 2/3 cup long-grain white rice
15 ml/1 tbsp chopped fresh dill
Salt and freshly ground black pepper
1/75 litres/3 pints/ 7-1/2 cups water
Lemon juice (optional)

 

In a large saucepan, sauté the onion in olive oil for 5 minutes, then add the spinach and stir until the spinach wilts. Add the rice, dill and seasoning, Cover with the water and simmer, partly covered, until the rice is cooked, stirring occasionally.

Place a clean cloth over the saucepan, replace the lid and leave until all the liquid has been absorbed. Serve warm, with a squeeze of lemon juice added, if desired.

Recipe from:

A Taste of the Aegean:
Greek Cooking and Culture

By Andy Harris
Photographs by Terry Harris
(hardback)
Abbeville Press
ISBN: 1-55859-361-6
Recipe reprinted by permission

 

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This page created December 1998; modified November 2006


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