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

1½ 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 1½ cups of rice.  Make sure the rice is mixed in well and covered with liquid.  Cook on low for about ½ hour, until the rice is cooked.

 

*Recipe from Pauline Christou Snell

 

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