Spanakorizo (Spinach And Rice)

Recipe Ingredients

2 tablespoons	30ml	Clarified butter or oil
1 tablespoon	15ml	Onion - chopped (small)
1/2 cup	80g / 2.8oz	Raw long-grain white rice
1/2 cup	118ml	Tomato sauce
1/4 cup	59ml	Water - (or more)
2 lbs	908g / 32oz	Fresh spinach - washed, trimmed
1/4 cup	36g / 1.3oz	Chopped parsley
2 sections		Fresh mint - chopped
		Salt and freshly ground pepper
		Grated nutmeg
4		Hard-cooked eggs - sliced
		Lemon wedges for garnish

Recipe Instructions

Heat the butter or oil in an enameled pan, then add the onions and cook until soft and transparent. Add the rice and saute for a few minutes, stirring constantly, then add the tomato sauce (or same amount of canned chopped tomatoes, drained) and water, cover the pan and simmer until the rice is almost tender (approximately 10 minutes).

Uncover and stir in the spinach, parsley, mint; season with salt and pepper. Partially cover the pan and continue cooking, stirring with a wooden spoon until the spinach has wilted.

Grate a little nutmeg over the top and continue cooking until all the liquid has been absorbed and the spanakorizo is tender, not mushy. Remove from the heat and drape with a dry towel until ready to use.

Transfer to a warm serving dish, and garnish with the sliced eggs and lemon wedges. Serve warm.

Note: To make Prassorizo (Leek Rice), substitute 1 1/2 pounds sliced leeks for the spinach and add with the liquid. Leeks need longer cooking time.

Source:
Aviva Garrett

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