Greek Spinach and Rice
- DF VG VE
This traditional Greek country dish is a winter staple in so many homes. Greek spinach and rice - called Spanakorizo in Greek - seems super simple, but it is the ultimate in comfort food. Its soft and creamy texture plus plenty of lemon juice and olive oil make for a warming bowl of comfort which is nevertheless packed with a super-boost of veg. As with so many Greek recipes, this recipe provides a fuss-free, easy and, more than anything, tasty way of getting lots of goodness into your diet.
Served as both a side dish and a main dish, we tend to eat this for an evening meal on dark winter’s nights and as spring creeps in. It is great as a side too though, as part of a big feast of mezedes, or Greek small dishes! Spinach is a great source of vitamins K, A, C and folate, as well as providing manganese, magnesium, iron and vitamin B2. Rice provides the comfort and sustenance, and the fat present in olive oil actually facilitates your takeup of antioxidants.
In a large pot add half of the olive oil (45ml), onion, spring onions, leek and sauté them for 3 minutes.
Add the spinach and simmer it for 5 minutes.
Continue by adding the tomato paste, grated tomato, rice, vegetable stock and stir.
Simmer for 20 minutes and check occasionally if it needs extra water.
Lastly, add the salt, pepper, lemon juice, dill and the remaining of olive oil and stir.
Adding half the olive oil in the beggining of the recipe and the other half in the end, retains its flavour.
Additional lemon juice can be added once served for some extra lemony taste.
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