Spanakorizo "Spinach Rice"
Watch Kristy make this recipe here on IGTV
Spanakorizo “Spinach Rice” (Makes 6-8 servings)
By Kristy Del Coro
2 Tbsp extra virgin olive oil
1 medium yellow onion, chopped
11 oz fresh spinach
1 tsp fine sea salt
4 cups water, divided
2 cups white long grain rice such as Basmati, rinsed and drained
14.5 oz canned petite diced tomatoes, no salt added
¼ cup chopped fresh dill
Black pepper to taste
Optional: large wedge feta cheese, drizzle of extra virgin olive oil
Add extra virgin olive oil to a large pot and turn heat to medium-low.
Add chopped onion and sweat for 2-3 minutes until soft and translucent.
Add spinach and season with salt. Wilt over low heat, stirring frequently to help distribute spinach evenly over the heat. After about 3 minutes or when spinach looks wilted, add 1 cup water and cover to steam spinach for 5 minutes.
Remove lid; add canned tomatoes, rinsed rice, remaining 3 cups of water* and 2 Tbsp of chopped dill. Stir to evenly combine ingredients. Turn heat to high and quickly bring to a boil. Cover and reduce heat to low. Simmer for 15 minutes.
Remove from heat but let sit, covered for additional 10 minutes.
Stir in remaining chopped dill, adjust seasoning with salt and freshly ground black pepper to taste.
Serve with lemon and feta and additional drizzle of olive oil.
*Recipe Note: if there is a lot of water left in the pot after steaming your spinach or your canned tomatoes have a lot of extra liquid, you may need less water (try with 2.5 cups instead of 3 cups).