Spanakorizo — Greek Spinach Rice
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2 tablespoons
Olive Oil
1, chopped
Onion
2 cloves, minced
Garlic Cloves
10 ounces, halved
Cherry Tomatoes
2 tablespoons
Olive Oil
1, chopped
Onion
2 cloves, minced
Garlic Cloves
10 ounces, halved
Cherry Tomatoes
1 pound
Spinach
1 1/2 cup
Broth (Chicken or Vegetable)
1 cup, washed
Rice
1 bunch, chopped
Dill
2 teaspoons
Kosher Salt
2 teaspoons
Black Pepper
Opa! The Healthy Greek Cookbook
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Heat olive oil over medium-high heat in a lidded pan. Cook onion with 1 tsp salt for 3-5 minutes.
1
Add the garlic and cook until it becomes fragrant.
2
Add tomatoes and cook until they release some of their juices.
3
Working in batches, add the spinach and cook until it is wilted.
4
Add rice, dill & broth and combine. Bring to a boil. Then lower heat to simmer for 15-20 minutes.
5
When rice is cooked. Turn off heat and let stand for 10 minutes. Adjust seasoning.
6
Served as a main course garnished with a squeeze of lemon or feta cheese; or serve as a side dish.
7