Spanakorizo - Greek Spinach Rice
Author: Ruxandra Micu
Serves: 6
- 300g frozen spinach
- ¼ cup olive oil
- 2 spring onions, chopped
- 2 cloves garlic, thinly sliced
- ¼ cup fresh chopped dill
- 2 Tbsp fresh chopped mint
- 1 Tbsp dried thyme
- 1 cup risotto rice
- ½ cup white wine
- 3 cups water
- 1 cup homemade veggie broth
- 3 tbsp fresh lemon juice
- 1 lemon, sliced (for serving)
- 1 tbsp vegan butter
- 1½ tsp salt
- 1 tsp fresh ground black pepper
- Place a large saucepan over high heat. Add olive oil, the chopped onion, garlic, thyme and mix to combine.
- Turn the heat to medium and cook for about 2 minutes. Add spinach. Saute for about 7 minutes until soft.
- Add chopped dill and mint. Stir to combine
- Add rice and saute for a few more minutes. Add the wine and let it evaporate.
- Then, add the water, veggie broth and lemon juice.
- Cook for 15-20 minutes, stirring every 3 minutes so that it doesn’t stick to the bottom of the pan. Add more liquid if needed
- Remove from heat and add some vegan butter.
- Serve with some lemon slices and extra greens on top.
Recipe by Gourmandelle | Vegetarian Blog at https://gourmandelle.com/spanakorizo-greek-spinach-rice/
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