Greek Spinach Rice: Spanakorizo

I have a friend from my MBA studies who makes her life in the hospitality industry. She’s Canadian, born of Hungarian parents and lives on the Greek island of Crete. When I planned to take a stab at making a Greek-style rice dish (to enjoy with Greek-Style Roasted Chicken), I had the brilliant idea of writing to Agnes.

“What type of rice is most commonly used in Greek cooking?” Her answer — ‘Karolina’ brand or Arborio used for making risotto — was the critical element in making this recipe a big success. I have scaled down The Ultimate Guide to Greek Food‘s recipe for Spinach Rice for the Savvy Single kitchen.

Greek Spinach Rice — Spanakorizo

The creamy-tasting rice cooks up quickly and is nutritionally enhanced by the power of spinach. A squirt of fresh lemon juice and a slice of Feta cheese on top make this a dish that sparkles beside the roast chicken.

Chopped onion & garlic, olive oil, fresh lemons, spinach

GREEK SPINACH RICE — SPANAKORIZO                      Serves : 2 – 3 servings

Ingredients:

• 1/6 cup (37 mL)                       olive oil
• 1/2 large                                     leek, sliced (or 1/2 small yellow onion, diced)
• 1 clove                                         garlic, chopped
• 5 – 6 oz ~ 3/4 cup (188 mL)   Arborio (risotto) rice or Greek brand ‘Karolina’
• 1.5 cups (375 mL)                     water
• 1 large                                          bunch spinach, washed, rinsed & de-stemmed
• 1 Tbsp (15 mL)                           fresh lemon juice
• 1 Tbsp (15 mL)                            flat-leafed parsley, chopped
•                                       Lemon wedges and slices of Feta cheese for serving

Instructions:

1.     In a deep, wide skillet heat oil over medium heat. Add the chopped garlic and leek slices (or diced onion) and fry until soft, about 5 minutes.

“Cook” Arborio rice for 2 – 3 minutes in olive oil, fried onions and garlic.

2.     Add the rice and cook in the oil for 2 – 3 minutes, stirring frequently. The rice should be well coated with oil. Add the water and bring the mixture to a boil. Reduce heat to low, cover and simmer for 15 minutes. Do keep an eye on the pan, as the rice may cook dry before 15 minutes.

Bring rice and water to a boil before covering and simmering over low heat — 15 minutes.

3.     Meanwhile, set a pot of water on to boil. Roughly slice the cleaned spinach. Cook the spinach in the boiling water for 1 – 2 minutes, just until the spinach wilts. Drain well, squeeze lightly to release as much water as possible.

Wilt a bunch of spinach leaves in boiling water. Drain well.

4.     When rice is cooked, remove the skillet from the heat and allow it to rest, covered, for 5 minutes. Stir in the drained spinach, chopped parsley, lemon juice, salt and pepper.

5.     The rice is perfectly balanced when served with more lemon wedges and topped with slices of Feta cheese. The perfect complement to Greek-style Roasted Chicken. “Kali Orexi!”

! Kali Orexi !