Tuesday, June 8, 2010

Recipe: Spanakorizo

photo by bittenword.com

I had forgotten about this recipe for awhile. Which is surprising since it is one of the most requested by friends. Our Sunday foray to the Kingfield Farmer's Market brought it back to the forefront after I saw the gorgeous spinach and dill just begging to be used.

I'm not really sure of the origins of this dish (other than the Greek flavors), except that I remember clipping a version of it from the newspaper when we lived in San Diego years ago. I have since adapted and dabbled, with this resulting recipe.

This is the perfect way to use make use of that big bag o'spinach! And believe it or not, the flavor gets better the longer it sits...even into the next day. Served warm, room temp or cold, it is a perfect light supper or side dish for an al fresco dinner or picnic.


6-8 servings

1/4 c olive oil
1 large red onion, chopped
1 garlic clove, peeled and chopped (may use 2 if desired)
1 1/2 cups jasmine or basmati rice
1 bag pre-washed spinach (or 1 large bunch, rinsed and dried)
Salt & Pepper to taste
2c vegetable broth
½ c fresh chopped dill
Pinch of freshly grated nutmeg
Strained fresh juice of 1 lemon
¼ pound of feta, crumbled
1 15 oz. can of garbanzo beans, drained and rinsed (optional)*

-In a large saucepan or Dutch oven, heat oil and cook onions until translucent
-Add garlic during last few minutes
-Add rice and stir for a few minutes to toast
-Toss in large handfuls of spinach, waiting for each batch to wilt before adding another
-Season with Salt & Pepper
-Add stock (and beans if using); cover and simmer until rice is done, adding more water if necessary to keep the rice moist
-Add dill , nutmeg and lemon juice
-Fluff with fork and garnish with feta
-Serve warm or at room temperature

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