Spanakorizo is a traditional Greek spinach and rice pilaf dish. My mum would often make this growing up, particularly in the winter months as it was so comforting and filling. I have fond memories of slurping warm Spanakorizo from a spoon larger than my small but hungry little mouth. This recipe is so good, it needs to be shared on my food blog.
Spanakorizo is so simple to make yet really delicious and nutritious as it is full of leafy greens rich in antioxidants and fibre. Perfect for those following a vegetarian or vegan diet, it can be served as a side dish or eaten as a main course with crumbled feta and crusty bread (gluten free of course!).
- 1 tbs olive oil
- 1 small brown onion, chopped
- 1 large bunch english spinach, chopped
- 3 stalks shallot, sliced
- ½ tin (200g) chopped tomatoes
- ½ cup medium grain rice
- 2 cups water
- Chicken stock cube (optional)
- Sea salt & Cracked Pepper
- Heat oil in a saucepan over medium-high heat and saute onion for 3 min until soft.
- Add spinach, shallots, tomato, salt and pepper and stir to combine.
- Add rice and water (at this point you can also add an optional chicken stock cube for a more robust flavour). Simmer for 20 min until rice is cooked. Add more water if you prefer a thinner consistency. Serve warm.