💾 Archived View for tilde.pink › ~bencollver › recipe › ascii › ethnic › europe › greek › recipe63.t… captured on 2022-07-16 at 18:24:32.
View Raw
More Information
⬅️ Previous capture (2022-06-11)
-=-=-=-=-=-=-
- Exported from MasterCook *
SPANAKORIZO (SPINACH & RICE)
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetarian Side dish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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 & 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
(approximately 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.
From: "The Food of Greece" by Vilma Liacouras
Chantiles. Avenel Books, New York.
Typed for you by Karen Mintzias
- - - - - - - - - - - - - - - - - -