Spanakorizo is a classic Greek dish of rice, spinach and the appearance of dill or mint (or both) are also evident.
As a child, I didn’t fully appreciate this dish but as an adult, I find this dish delicious, sentimental Greek comfort food and healthy to boot!
Last week I was baking some rice and not that I’m against plain white rice but I was looking for something to spruce up the dish and I had my first herbs in the garden for use – dill and mint.
The appoach for this quick and fresh Spanakorizo or “a la minute” as I put it is easy – saute some scallions, apply to my baked rice recipe and when the rice is done, simply toss the baby spinach and herbs to flavour and colour your Spanakorizo “a la minute”!
Spanakorizo “a la Minute”
1 cup of long grain rice, rinsed in cold water
1/4 cup of olive oil
2 scallions, chopped
2 1/2 cups of hot vegetable or chicken stock
1/2 tsp. black pepper
2 cups of baby spinach spinach (rinsed)
2 heaping Tbsp. of chopped fresh dill
1 Tbsp. chopped fresh mint
salt to taste
Pre-heated 400F oven
(wedges of lemon, optional)
- Rinse your rice in cold water and place in your baking vessel and reserve. In a small skillet, add a glug of olive oil and gently saute your chopped scallions until soft and translucent.
- Add your sauteed scallions to the the rice, along with the 1/4 cup olive oil, stock and black pepper. Stir to incorporate.
- Place in your pre-heated oven (uncovered) and bake for approx. 30-40 minutes or until all the liquid has been absorbed.
- Remove the rice from the oven and add the baby spinach, chopped dill and mint and toss until the spinach has wilted and the the herbs are entirely incorporated. Adjust seasoning with salt and pepper and keep warm. Serve as a side with chicken, seafood or lamb. Offer your guests some lemon if they would like to squeeze a bit on their rice.
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