Since this dish is a classic on Greek tables, older recipes used bulgur instead. Substitute rice with bulgur or other pilafs.
σπανακόρυζο
/spanakorizo/
Makes 4 servings
4 Tbs. (60 ml) olive oil
1 cup (200 g) chopped organic red onion
1-2 or more minced organic garlic cloves
1 cup (200 g) long-grain rice (bulgur or other pilafs)
8 cups/1 pound (450 g) organic spinach, stems removed and cleaned well
1/2 cup (120 ml) water
1/2 cup (100 g) fennel or dill
juice of 2 organic lemons
1. Heat 2 Tbs. (30 ml) oil over medium heat.
2. Add the onions and cook stirring frequently, about 2-3 minutes.
3. Stir in the garlic.
4. Add the rice and stir with a wooden spoon over medium-low heat for 3 minutes.
5. Add the spinach, cover, and cook until the spinach loses most of its volume.
6. Add the water, fennel/dill.
7. Simmer, covered, stirring occasionally until all the liquid is absorbed and the rice is cooked, 25-30 minutes.
(a) Add more water as needed.
8. Three minutes before end of cooking, add the lemon juice.
9. Serve with lemon wedges.
Note: The lemon helps the body to easily absorb the iron in the spinach.
Try "Brown Rice with Spinach, Nuts and Seeds":
https://veggiefernandezs.blogspot.com/2016/12/brown-rice-with-spinach-nuts-and-seeds.html
Try "Brown Rice with Spinach, Nuts and Seeds":
https://veggiefernandezs.blogspot.com/2016/12/brown-rice-with-spinach-nuts-and-seeds.html
