Spanakorizo (Greek spinach and rice)

• servings: 4 servings
• active time: 20 minutes
• total time: 50 minutes

Ingredients

3/4 cup long grain rice, uncooked

20 ounces chopped fresh spinach

1/4 cup chopped parsley

1/2 cup Greek olive oil (extra virgin)

3-4 spring onions, chopped

2 cups tomato sauce

2 cups water

salt and pepper (to taste)

freshly squeezed lemon juice (optional)

Directions

Rinse 3/4 cup rice in cold water and set aside.

Rinse the chopped spinach well. Rinse the parsley. Set aside.

Saute

In a large pot sauté in the 1/2 cup of olive oil the 3-4 spring onions for 2 – 3 minutes, stirring constantly so that they do not burn. To the pot add the spinach and the 1/4 cup parsley. It may appear that there is too much spinach for the pot, but as it heats it will wilt and decrease in volume. Add rice on top of the spinach.

cook

Add 2 cups water and 2 cups tomato sauce to the pot. Cover and cook over medium heat for approximately 30 minutes. After 30 minutes check to see how much liquid is in the pot, and test to see if the rice is cooked. If the spanakorizo appears too liquidy, continue to cook, uncovered, for a few minutes. Remove from the heat, and let sit a few minutes before serving; The longer it sits, the more it will thicken up.

add

Add salt and pepper to taste.

serve

Serve with freshly squeezed lemon juice and a side of feta if desired.

Enjoy!

Nutrition

• Calories: 432 kcal
• Total Fat: 28 g
• Saturated Fat: 4 g
• Unsaturated Fat: 23 g
• Sodium: 704 mg
• Total Carbohydrate: 40 g
• Dietary Fiber: 6 g
• Total Sugars: 5 g
• Protein: 8 g