Spanakorizo

Spanakorizo – Spinach with Rice

Good Morning Readers! I hope you are having a good March so far. Some of you may have started your lent and most Greeks are going to be getting ready to fast for Easter. This dish is perfect for lent or fasting because it is purely vegetarian. Spanakorizo, is another heirloom recipe that has been passed down to me from my Mom, however I’ve added some extra protein and omega-3 with the help of hemp seeds. Serve with crusty bread and olives.
 
 
2 bags of baby spinach – 16 0z
1/2 cup of arborio rice
1 cup of tomato sauce
4 cups vegetable stock 
*if you are not on lent or fasting you can use chicken stock
1 onion, diced
2 to 3 garlic cloves, diced
4 cups water
salt
pepper
1/2 tbsp mint
 
1. In a stock pot, saute the onion and garlic for 2 to 3 minutes on high heat.
 
2. Reduce the heat and add the spinach. Toss with the onion and garlic for 4 to 5 minutes.
 
3. Once you see that the spinach has reduced in size add the salt, pepper, mint and finally pour the tomato sauce. Stir together and simmer for 5 minutes.
 
4. Add the water and chicken stock. Bring to a boil. Once the liquid is bubbling nicely add the arborio rice. Make sure to stir well otherwise the rice will stick to the bottom on the pot. Simmer for 20 minutes on medium-low heat. Stir frequently to help separate the rice. The arborio rice has a tendency to absorb all the liquid so you might want to reduce the heat. Your dish should be kind of soupy consistancy.

 

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