Spanakorizo—Greek Spinach Rice*
1 large onion
A few cloves of garlic
Olive oil
1 can tomatoes (about 15 oz./400+ g.)
Fresh spinach or 400-500g frozen spinach
Fresh parsley
Fresh dill
Fresh mint
Salt and pepper
Lemon juice
1˝ cups arborio rice (risotto)—round
Mediterranean rice that soaks up liquid
Saute together chopped
garlic and onion in olive oil until soft.
Add tomatoes and spinach, then some parsley, dill, and mint. Fresh is best, but dried will do. Then add salt and pepper to taste and a few
squeezes of lemon juice. When all the
ingredients have cooked and blended together well, add the water you will need,
bring to a boil, then rinse and add about 1˝ cups of rice. Make sure the rice is mixed in well and
covered with liquid. Cook on low for
about ˝ hour, until the rice is cooked.
*Recipe from Pauline Christou Snell