Greek Spinach Rice (Spanakorizo)

Name: Greek Spinach Rice (Spanakorizo)
Cuisine: South African
Ingredients: 250 ml Rice; 60 ml Olive Oil; 1 Onion, chopped; 300 g Spinach, chopped; 40 ml Lemon juice; 5 ml Kosher Salt; Freshly ground Black Pepper; 15 ml ground fresh Garlic; 50 g Tomato paste; 7,5 ml Tarragon; 5 ml dried Dill weed; 7,5 ml dried Parsley or 15 ml finely chopped fresh Parsley; 200 g Sheep and Goats milk Feta

Sean Strydom @Sean_Strydom

Port Elizabeth

Greek Spinach Rice (Spanakorizo)

Sean Strydom @Sean_Strydom

Saved

Ingredients

250 mlRice
60 mlOlive Oil
1Onion, chopped
300 gSpinach, chopped
40 mlLemon juice
5 mlKosher Salt
Freshly ground Black Pepper
15 mlground fresh Garlic
50 gTomato paste
7,5 mlTarragon
5 mldried Dill weed
7,5 mldried Parsley or 15 ml finely chopped fresh Parsley
200 gSheep and Goats milk Feta

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Steps

1

Soak Rice in enough water to cover the rice for 20 minutes.
2

Heat Olive Oil in large Skillet. Add Onion and fry till golden brown stirring frequently. Add Spinach, Lemon Juice, Garlic, Tomato Paste, Salt and black Pepper.
3

Sauté until the Spinach is wilted. Add Tarragon and Dill and stir to combine.
4

Drain the Rice and add to the Skillet, then add 375 ml warm Water and bring to a boil. Cook for 3 minutes then reduce the heat to low and cover the Skillet.
5

Let the Rice cook for 20 minutes until the liquid is absorbed and the Rice is cooked.
Remove the Skillet from heat and let rest covered for 5 to 10 minutes.
Sprinkle with dried Parsley.