Spanakorizo (spinach and rice)
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Spanakorizo (spinach and rice)
  Spinach    Rice    Greek    Vegetarian    Side dish  
Last updated 6/12/2012 12:55:57 AM. Recipe ID 17956. Report a problem with this recipe.
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      Title: Spanakorizo (spinach and rice)
 Categories: Greek, Vegetarian, Side dish
      Yield: 6 servings
      2 tb Clarified butter or oil
      1 sm Onion; chopped
    1/2 c  Raw long-grain white rice
    1/2 c  Tomato sauce
    1/4 c  Water (or more)
      2 lb Fresh spinach;washed,trimmed
    1/4 c  Chopped parsley
      2    Sprigs fresh mint; chopped
           Salt & freshly ground pepper
           Grated nutmeg
      4    Hard-cooked eggs; sliced
           Lemon wedges for garnish
  Heat the butter or oil in an enameled pan, then add the onions and
  cook until soft and transparent.  Add the rice and saute for a few
  minutes, stirring constantly, then add the tomato sauce (or same
  amount of canned chopped tomatoes, drained) and water, cover the pan
  and simmer until the rice is almost tender (approximately 10
  minutes).  Uncover and stir in the spinach, parsley, mint; season
  with salt and pepper.  Partially cover the pan and continue cooking,
  stirring with a wooden spoon until the spinach has wilted.  Grate a
  little nutmeg over the top and continue cooking until all the liquid
  has been absorbed and the spanakorizo is tender, not mushy. Remove
  from the heat and drape with a dry towel until ready to use. Transfer
  to a warm serving dish, and garnish with the sliced eggs and lemon
  wedges.  Serve warm.
  Note: To make Prassorizo (Leek Rice), substitute 1 1/2 pounds sliced
  leeks for the spinach and add with the liquid.  Leeks need longer
  cooking time.
  From: "The Food of Greece" by Vilma Liacouras Chantiles.  Avenel
  Books, New York.
  Typed for you by Karen Mintzias

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Recipe ID 17956 (Apr 03, 2005)

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