Prep 15 mins
Cook 20 mins
I love almost everything that Toula Patsalis included in "The Pressure Cooker Cookbook". It is important to read her instructions carefully. "Bring to HIGH STEAM" is different from "under HIGH heat, bring to HIGH PRESSURE". (I ruined a paella by assuming she meant High Pressure!). This recipe calls for steaming. This is Mediterranean cuisine, suitable for the Lenten season.
- 1⁄4 cup olive oil
- 1 medium onion (diced)
- 2 garlic cloves (crushed)
- 1⁄3 cup fresh dill weed, minced
- 1⁄4 cup fresh Italian parsley, minced
- 1 cup long-grain white rice
- 2 cups water
- 2 1⁄2 tablespoons tomato paste
- 2 tablespoons fresh lemon juice
- 1 teaspoon salt
- 1⁄4 teaspoon pepper
- 10 ounces fresh spinach (stems removed)
- lemon wedge (for garnish)
- In a pressure cooker, heat oil. Add onion, garlic, dill, and parsley and saute in hot oil over medium-high heat 1 minute.
- Add rice, stir, and cook 1 minute.
- Stir in water, tomato paste, lemon juice, salt, and pepper. Place spinach over rice mixture.
- Secure lid. Over high heat, develop steam to high pressure. Reduce heat to maintain pressure. Insert a heat diffuser between pan and heat. Cook 8 minutes. Remove pressure according to manufacturer's directions. Remove lid.
- Stir rice and spinach until well mixed. Serve with lemon wedges.
- Makes 6 servings.
This is my favorite way to make spanakorizo (spinach and rice), and is delicious served with a bit of feta cheese on the side.