Spanakorizo - Greek Spinach Rice

1:31 PM

Nothing taste better than fresh spinach! And I only discovered it a couple of years ago,so I guess it's safe to say that it wasn't a favorite of mine for quite some time. It's quite funny how in the adulthood ,we discover the foods that our moms tried so hard to make us eat them ,because they were good for us.

1/2 cup olive oil
2 medium onions, chopped
1/2 teaspoon chili pepper
1 1/2 cups long grain rice
2 1/2-3 cups chicken stock
2 (9 ounce) packages baby spinach
1/2 cup chopped fresh dill
1 cup yogurt

In a deep, heavy skillet, heat the oil over medium heat and saute the onions until translucent, about 3 minutes. Add the chili pepper and the rice. Stir for a few seconds to coat with oil.
In the meantime, heat the stock with the spinach in a separate saucepan. When starts to boil, pour it over the rice and reduce the heat.
Season with salt, mix well with a wooden spoon, and cover. Simmer for 15 to 20 minutes, or until the rice is cooked but still moist.
Serve immediately, sprinkled with chopped dill and with a dollop of yogurt on each plate.

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