SPANAKORIZO (A GREEK SPINACH RISOTTO)
One of our favourite vegetarian (ladera) meals. Most often, it is made 'white' - without the use of tomato paste added to the cooking liquid. I like it both way, though, and alternate.
Provided by evelynathens
Categories Spinach
Time 45m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- In a deep pan heat oil and gently fry onion and leek (if used) until soft.
- Wash (or soak if necessary depending on what kind of rice you use) rice, drain and add to onion.
- Cook for 5 minutes, stirring frequently.
- Add remaining ingredients, except spinach, and bring to the boil. Cook for 10 more minutes (longer, if using brown rice).
- Add the spinach, stir well and cover. Reduce heat and simmer on low heat for 5-6 minutes.
- Remove from heat.
- Leave tightly covered and allow to stand at least 1/2 an hour before serving.
- Serve with feta cheese, kalamata olives, crusty, peasant-style bread, a glass of wine and you'll think you're in Greece!
SPANAKORIZO
A fabulous Greek rice dish with dill, spinach, and lemon. Accompanies lamb deliciously as well as a side of a cool refreshing cucumber sauce...Enjoy.
Provided by Julie Barracato
Categories Side Dish Rice Side Dish Recipes Pilaf
Time 43m
Yield 4
Number Of Ingredients 9
Steps:
- Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.
- Heat oil in a saucepan over medium-high heat. Saute onion until tender, about 5 minutes. Add the cooked rice and spinach; cook and stir until spinach wilts, 3 to 5 minutes. Add lemon juice, zest, feta cheese, and dill. Remove from heat. Season with salt and pepper.
Nutrition Facts : Calories 231.4 calories, Carbohydrate 42.2 g, Cholesterol 8.3 mg, Fat 3.9 g, Fiber 2.8 g, Protein 7.3 g, SaturatedFat 1.7 g, Sodium 218.3 mg, Sugar 1.5 g
SPANAKORIZO
Make and share this Spanakorizo recipe from Food.com.
Provided by Coasty
Categories Short Grain Rice
Time 45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Chop spinach roughly.
- Heat oil and saute onion for 10 minutes Add rice and spinach and tomato paste. Saute 5 minutes.
- Add water and stock cube and seasoning, mix well.
- Bring to boil and turn down heat and cook for 20mins or until rice is soft.
- Serve.
SPINACH AND RICE (SPANAKORIZO)
This is a Greek side dish that our family loves. Add a little Feta cheese and fresh lemon after it's cooked and you have heaven.
Provided by Kathy Bezemes Walstrom
Categories Side Dish Rice Side Dish Recipes
Time 50m
Yield 4
Number Of Ingredients 9
Steps:
- Heat olive oil in a large skillet over medium-high heat. Saute onions in the oil until soft and translucent. Add spinach, and cook stirring for a few minutes, then pour in the tomato sauce and water. Bring to a boil, and season with parsley, dill, salt and pepper. Stir in rice, reduce heat to low, and simmer uncovered for 20 to 25 minutes, or until rice is tender. Add more water if necessary.
Nutrition Facts : Calories 336.8 calories, Carbohydrate 35.7 g, Fat 19.3 g, Fiber 7.1 g, Protein 9.8 g, SaturatedFat 2.7 g, Sodium 552.7 mg, Sugar 6.6 g
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GREEK SPINACH AND RICE RECIPE (SPANAKORIZO) - MY GREEK …
From mygreekdish.com
4.8/5 (503)Total Time 30 minsCategory MainPublished 2014-01-27
- To prepare this spanakorizo recipe (Greek spinach and rice), heat the olive oil in a large skillet over medium high heat. Add the onions, spring onions and leek and sauté for 3-4 minutes, until translucent.
- Add the spinach and cook stirring for a few minutes, until wilted. Stir in the tomatoes, the tomato paste, two cups of hot water, the vegetable stock, the rice and season. Reduce heat to low and simmer for about 20-25 minutes, until the rice is tender.
- While the Spanakorizo is simmering away, stir it every so often and check if the pan appears to be getting dry. If it is, add some more hot water and stir.
SPANAKORIZO - GREEK SPINACH RICE L THE MEDITERRANEAN DISH
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4.8/5 (52)Total Time 1 hrCategory Side DishPublished 2021-05-12
- Rinse the rice well a few times until the water runs clear. Put the rice in a bowl and add water to cover it by 1 inch. Let is sit to soak for 20 minutes or until you are easily able to break one grain of rice between your fingers.
- Heat ¼ cup extra virgin olive oil in a braising pan. Add the onions and cook for 5 minutes, stirring regularly, until soft and golden brown. Add the spinach, lemon juice, garlic, tomato paste, and a big pinch of kosher salt and black pepper. Sautee the spinach until just wilted. Stir in the mint and dill weed.
- Drain the rice well and add it to the pan. Add 1 ½ cups of warm water. Bring to a boil for 3 minutes until the water reduces a bit. Turn the heat to low and cover.
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- In a large skillet, heat 2 tablespoons of olive oil over medium heat and sauté the onions until translucent.
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- Cook the Tenderstem® broccoli – either boil for 2-3 minutes or roast for 7 minutes at 180°C (350°F). Reserve a few stems and finely chop the rest.
- Meanwhile, heat the oil in a large pan and gently cook the spring onions and 2 tbsp each of the parsley and dill for 5 minutes. Reserve the remaining herbs.
- Add the chopped spinach, chopped Tenderstem® broccoli and salt and cook for a couple of minutes until the spinach wilts.
EASY SPANAKORIZO (GREEK SPINACH RICE) | SIMPLE. TASTY. GOOD.
From junedarville.com
- Peel the yellow onion and the garlic cloves. Chop them up finely. Pour a little olive oil in a large non-stick pan and add the onion and garlic.
- Place the pan over medium-high heat and then gently fry the onion and garlic for 2 minutes. Then add the basmati rice.
- Stir well to coat the rice with the olive oil. Bake the rice for 2 more minutes until it starts to make crackling noises. Slice the half lemon up and add it to the rice. Also pour in the warm vegetable stock. Then season with a pinch of pepper.
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- Add the tomato sauce, garlic, dill, pepper, salt, spinach and rice. Stir in the chicken broth. Bring to a boil, reduce heat and simmer for 20 minutes or until rice is soft.
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- Heat 60 ml of the olive oil in a pot over medium heat. Add the chopped onions and spring onions, stir and allow the mixture to become soft and translucent.
- Add the chicken stock, rice, salt and pepper. Stir again and turn down the heat to a simmer. Cover the pot and allow the rice to cook for approximately 15 mins. (See note 1)
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From cooktoria.com
- Heat the olive oil in a large pot over medium-high heat. Sauté the onions for about 5-7 minutes, or until translucent. Add the garlic, 2 tablespoons of dill, and 2 tablespoons of chives. Sauté for another minute or two.
- Add the salt, pepper, basmati rice, and vegetable broth and stir. Bring it to a boil, cover with a lid, and reduce the heat to medium-low. Simmer for 20 minutes.
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- Wash, rinse and drain the spinach, sprinkle a little salt on once drained. (If you are using bunches of English spinach you'll need to trim the roots off the spinach and chop roughly). Set aside. Peel and dice the onion and the garlic as well, if using the garlic.
- Place a large deep pot on the stove over a medium heat and add the onion, garlic and olive oil. Once the onion begins to brown and turn translucent, add the spinach and stir. Once the spinach is wilted pour in the tomatoes, water and rice, stirring it all together. Season with salt and pepper.
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- Heat olive oil in a medium sauce pan over medium high heat. Sauté onions until translucent (about 5-7 minutes). Add garlic and sauté for another minute.
- Add the lemon zest, cumin and spinach and cover the pan. Cook until the spinach wilts down (about 3-5 minutes).
- Stir the rice, vegetable broth, 2 tablespoons of the dill, salt and pepper into the spinach mixture and stir to combine. Bring to a boil.
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- In a large pan add the olive oil over a medium heat. When hot, add the chopped onion and spring onions. Sauté for 2 minutes.
- Add the dry white wine and half of the lemon juice. When the wine and lemon juice evaporate, add the spinach to the pan and cook for 3 or 4 minutes. The spinach will reduce in volume and the moisture in the spinach will give you enough liquid to cook for a few more minutes. Add the dill, salt and pepper.
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From hintofhealthy.com
- Heat half of the olive oil in a pot, then add the spinach. Cook while stirring and turning the leaves until the spinach wilts. As you will be starting with a large amount of spinach, you might want to split it up in several batches.
- Set the wilted spinach to the side in a separate bowl. The amount of spinach will have reduced significantly now.
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- 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 basmati rice and chicken stock and stir. Bring it to a boil, cover and reduce the heat to low. Simmer for 22 minutes.
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- Add the basmati rice (1 cup) and stir to coat. Pour in the vegetable broth (2 cups) and add the kosher salt (1/2 teaspoon). Bring to a boil, stir once, cover, and simmer on low for about 15 minutes (or until rice is cooked - you should see holes in the top, and if you tilt the pot you should no longer see any water pooling).
- Stir in the fresh chopped dill or other herbs (1/4 cup), the lemon zest (1 teaspoon) and juice (2 tablespoons), and the reserved sliced green onions (1/2 cup - keep some out for garnish if you like).
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