Spanakoryzo aka Greek style spinach with rice, is a legendary Greek family dish. Every child in the country grew up by eating at least once a week this simple, yet nutritious and tasty dish.
Spanakoryzo (Spinach with rice)
100 ml esti extra virgin olive oil
250 ml water
125 gr white rice (Carolina type)
1 large white onion finely chopped
2 spring onions chopped into thin slices
1 kilo fresh spinach leaves, cleaned and chopped roughly
4 tablespoons finely cut fresh parsley
1 tablespoon finely cut fresh dill
1 tablespoon finely cut fresh mint
1 tablespoon tomato paste
Heat the olive oil in a large pot over medium heat. Add onion and spring onions and sauté until the onion softens and becomes transparent. Add the rice and sauté for a few minutes more, stirring occasionally. Add the tomato paste, the water and let cook with the lid on until the rice softens (about twenty minutes, depends on the rice variety). Take the lid off and add spinach and herbs, salt and pepper and stir until the spinach loses most of its volume. Cook until it has been left with a minimum of liquids. Taste and salt if necessary. Take the pot off the heat and let cool for 4-5b minutes by putting a tablecloth over the pot.
Serve by adding a few drops lemon juice over the rice at every dish.