Spinach with Rice (Spanakorizo)
The herbs in this dish give it a gorgeous aroma that I adore. You can substitute the fennel or dill with mint or parsley if you prefer; go with your taste. This is lovely with fresh crusty bread and cheese or a dollop of Greek yoghurt.
Ingredients 10
60 ml olive oil
1 onion, finely diced
1 garlic clove, crushed
1 tbsp wild fennel fronds, finely chopped
200 g rice, long or medium grain
500 g english spinach, washed, chopped roughly
375 ml water
lemon juice, to serve
feta, to serve, optional
salt and pepper, to taste
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Method 10
Pour the into a large saucepan and heat over a medium heat.
Add the and and sauté until pale and soft.
Add the or dill and continue sautéing to bring out the aroma.
Add the and mix well so each piece of rice is covered in the gorgeous .
Add the chopped and .
Using a wooden spoon continue stirring and turning until the has wilted, then pop the lid on and simmer over a low heat until the is cooked.
About 12 minutes should be enough.
Keep an eye on it; if it’s getting too dry add more , and if it’s still too wet once it’s all cooked take the lid off and increase the heat so the extra liquid evaporates.
Season with salt and pepper and a squeeze of lemon juice.
Serve warm with some feta (optional).
