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Spanakorizo

6 Dec

When we visit my husband’s family, we often go out to dinner at a restaurant called Greek Islands. One of my favorite sides there is the spanakorizo, which translates to spinach rice. This can be made with or without the tomatoes, either way is delicious.

This dish is much better with fresh dill; use it if you have it. My dill plant didn’t last the summer, unfortunately. We like to serve this with a squeeze of lemon,  a little olive oil, and some fresh pita bread.

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Ingredients:
• 1/4 cup olive oil
• 4 cloves garlic, minced
• 1 yellow onion, diced
• 2 1/2 cups water or vegetable broth
• 2 tbsp tomato paste
• 1 10 ounce package of frozen spinach, or 10 ounces fresh
• 1 bunch green onions, diced into 1 cm lengths
• 3/4 cup brown rice
• 1 tbsp dill
• 1 tsp oregano
• salt and pepper to taste

Directions:
1. Heat oil over medium heat and sauté garlic and onions for 2 minutes. Add brown rice, tomato paste, and water and bring to a boil.
2. Stir in spinach and green onions and lower to a simmer. Cover until rice is fully cooked and water is absorbed,  around 30-40 minutes.
3. Season with dill, oregano, and salt.

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3 Responses to “Spanakorizo”

  1. Miriam January 28, 2016 at 10:26 am #

    This sounds delicious! When you said “This can be made with or without the tomatoes, either way is delicious”, were you referring to the tomato paste in the recipe or to additional tomatoes?

Trackbacks/Pingbacks

  1. Greek Chickpeas and Rice | Avocados and Ales - January 26, 2016

    […] dish is very similar to the spanakorizo I posted a while ago, but without the spinach and a little more flavorful sauce. It’s an […]

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