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Spanakorizo Spinach and Rice Recipe

Spanakorizo Spinach and Rice recipe and other rice recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Spanakorizo Spinach and Rice recipe  PDF


2 tb Clarified butter or oil
1 sm Onion chopped
1/2 c Raw long grain white rice
1/2 c Tomato sauce
1/4 c Water (or more)
2 lb Fresh spinach washed,trimmed
1/4 c Chopped parsley
2 Sprigs fresh mint chopped
Salt and amp freshly ground pepper Grated nutmeg 4 Hard cooked eggs sliced
Lemon wedges for garnish Heat the butter or oil in an enameled pan, then add the onions and cook until soft and transparent. Add the rice and saute for a few minutes, stirring constantly, then add the tomato sauce (or same amount of canned chopped tomatoes, drained) and water, cover the pan and simmer until the rice is almost tender (appro imately 10 minutes). Uncover and stir in the spinach, parsley, mint season with salt and pepper. Partially cover the pan and continue cooking, stirring with a wooden spoon until the spinach has wilted. Grate a little nutmeg over the top and continue cooking until all the liquid has been absorbed and the spanakorizo is tender, not mushy. Remove from the heat and drape with a dry towel until ready to use. Transfer to a warm serving dish, and garnish with the sliced eggs and lemon wedges. Serve warm. Note: To make Prassorizo (Leek Rice), substitute 1 1/2 pounds sliced leeks for the spinach and add with the liquid. Leeks need longer cooking time.

Spanakorizo Spinach and Rice recipe and other rice recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 5.0 Rating 5.0
234 people have voted
Last Reviewed on 2019-01-17



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