Spanakorizo (Greek Spinach Rice)

• porcje: 4 servings
• czas aktywny: 10 minutes
• całkowity czas: 44 minutes

Składniki

3 tbsp olive oil

1 large yellow onion (diced)

4 garlic cloves (minced)

1/4 cup fresh chives (chopped fine)

1/4 cup fresh dill (chopped fine)

8 oz fresh spinach (sliced thin, julienne)

1/2 tsp kosher salt

1/4 tsp ground black pepper

1 cup basmati rice

2 cups chicken stock

4 tbsp butter

1 lemon (2 tbsp juice plus zest)

1/4 cup feta cheese (crumbled)

Wskazówki

Heat olive oil in a large skillet or Dutch oven over medium high heat. Sauté the onions for about 6 minutes, or until golden brown. Add the garlic, half the of dill and chives. Stir and sauté for another 2 minutes.

Add the spinach, salt, pepper, and cook for 4 minutes, just until it starts to wilt.

Add the basmati rice and chicken stock and stir. Bring it to a boil, cover and reduce the heat to low. Simmer for 22 minutes.

Stir in the butter, lemon juice, zest, remaining dill and chives and feta cheese. Serve immediately.

Wartości Odżywcze

• Kalorie: 378 kcal
• Tłuszcz Całkowity: 15 g
• Tłuszcz Nasycony: 4 g
• Cholesterol: 14 mg
• Sód: 634 mg
• Węglowodany Całkowite: 51 g
• Błonnik Pokarmowy: 3 g
• Cukry Całkowite: 5 g
• Białko: 11 g