Spanakorizo
Ingredients
- 2onions
- 2 clovesgarlic
- 1leek
- 4spring onions
- 75 mlolive oil
- 400 gfrozen spinach
- 2 tbsptomato purée
- 1heaped teaspoon sugar
- ¼ tspsmoked paprika
- 200 glong grain rice
rinsed
- 500 mlpassata
- 2vegetable stock cubes made up to 750ml stock
- 1lemon
- ½a bunch of dill
10g
Directions
- 1
Start by peeling and chopping the onions and garlic cloves. Trim and finely slice the leek and give it a thorough rinse in a colander to get rid of any dirt. Trim and slice the spring onions into 1cm pieces. Place the olive oil in a large saucepan over a medium-low heat. Add the onion and garlic frying for a few minutes to soften before adding the leek and spring onions. Season with salt and sauté for 15 minutes, until softened and sticky but not coloured.When the vegetables are ready, stir in the frozen spinach, and leave to defrost for 5 minutes with the lid on. Stir in the tomato purée, sugar and smoked paprika. Fry for a few minutes, then stir in the washed rice and cook for a further minute. Add the passata and 750ml of boiling water, then crumble in the stock cubes and season with salt and pepper to taste.Turn the heat up and bring to the boil. Cook for 30 minutes, stirring once halfway through and adding more water if it looks like the rice has dried out and is sticking to the bottom of the pan. After half an hour, the rice should be cooked, give it a stir and check the texture – it should feel like a paella. If it is a little on the wet side, cook with the lid off to reduce it. Remember the rice will absorb liquid as it cools, so don't reduce the liquid too much.Squeeze in the lemon juice, taste and tweak the seasoning, then leave for 5 minutes before serving. Finely chop the dill and stir most of it through the rice, leaving a little to sprinkle on each serving as a garnish. Serve warm.
Spanakorizo
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About this Recipe
Craving a taste of Mediterranean comfort that's both deeply flavorful and wonderfully wholesome? This Spanakorizo recipe brings the classic Lenten Greek rice dish right to your table, offering a satisfying meal that nourishes the soul. It's a testament to how simple, quality ingredients can create something truly extraordinary.
What makes this Spanakorizo truly shine is its thoughtful blend of earthy and bright flavors. The foundation of savory onions, garlic, and delicate leeks builds a rich base, complemented by the robustness of olive oil. The pairing of tender spinach with sweet tomato purée and tangy passata, subtly enhanced by smoked paprika and a hint of sugar, creates a harmonious depth that's both comforting and vibrant. The final flourish of fresh lemon and aromatic dill elevates the entire dish, ensuring every spoonful is a delight.
When you dive into this Spanakorizo, expect a wonderfully comforting and aromatic experience. The long grain rice cooks up beautifully, absorbing all the rich, savory liquid to become tender and flavorful. You'll taste the fresh, verdant notes of spinach mingling with the sweetness of the tomatoes and the subtle spice of paprika. The bright, zesty finish from the lemon and the herbaceous touch of dill provide a refreshing contrast, making each bite balanced and utterly satisfying. This is a naturally wholesome dish that feels both hearty and light.
This Spanakorizo is incredibly adaptable to your pantry and preferences. While the recipe calls for frozen spinach, you can easily adjust the quantity of fresh spinach if you prefer, keeping in mind fresh spinach cooks down significantly. Feel free to adjust the amount of lemon juice to your taste for more zing, or increase the fresh dill for an extra aromatic punch. A touch more smoked paprika can deepen the savory notes if desired.
Serve this classic Spanakorizo as a heartwarming main course, particularly fitting for Lenten observations, or as a delightful and comforting side dish alongside other Mediterranean favorites. A final drizzle of quality olive oil and a fresh lemon wedge for squeezing at the table will complete the experience beautifully.