Spanakoryzo (Spinach and Rice)
photo by Mama Mona
- Ready In:
- 40mins
- Ingredients:
- 6
- Serves:
-
4
ingredients
- 236.59 ml rice
- 1 medium onion, finely chopped
- 78.78 ml olive oil
- 473.18 ml boiling water or 473.18 ml chicken broth
- 7.39 ml salt
- 453.59 g fresh spinach
directions
- Saute rice and onion in olive oil , stirring occasionally for 10 minutes. Add boiling water and salt; simmer covered for 10 minutes.
- Meanwhile, wash spinach well then cut into 1/2" strips (you can roll a group of leaves together and cut into strips).
- After rice has simmered for 10 minutes add spinach and mix well, cover and continue to simmer for 15 minutes, stirring occasionally.
Reviews
-
Delicious! I tweaked the original recipe though. I used about 7 ounces of fresh spinach leaves, 1 big garlic clove (same as 2 normal size clove). In stead of 1/3 cup of oil, I used 2 tbsp oil and 2 tbsp butter (could probably reduce to 1 tbsp oil and 2 tbsp butter even). I dissolved 3 cubes of chicken bouillon in the 2 cups of hot water before adding it to the rice. Probably because my heat was too high, the rice absorbed all the liquid and was done before I supposed to add the spinach.I fixed this by adding 1/2 cup hot water with the spinach to the rice (I also added salt at this stage, not earlier. I added only 1/4 tsp because the chicken stock was salty enough). My rice was old so it can absorb more water without being too soggy. <br/><br/>A lot can be done with this recipe and nothing will go wrong. I imagine adding some cooked meat, mushroom or even lemon zest for a change in flavor will be quite nice too!
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RECIPE SUBMITTED BY
momaphet
United States