Spanakorizo

1. 1

   Heat the olive oil in a large pan.

2. 2

   Add the leek and garlic and cook, stirring, until the leek is soft.

3. 3

   Add the rice and stir until the rice is coated in oil.

4. 4

   Add the vegetable stock and simmer, covered with a tight-fitting lid, over low heat for 15 minutes.

5. 5

   Remove the pan from the heat and let stand, covered, for 5 minutes.

6. 6

   While the rice is cooking, remove the Swiss chard leaves from their stalks; discard the stalks.

7. 7

   Slice the leaves thinly and wash well.

8. 8

   Place the Swiss chard in a separate pan and simmer, covered, until limp, about 5 minutes.

9. 9

   Drain.

10. 10

    Stir the Swiss chard, lemon juice and parsley into the rice.

11. 11

    Add salt and pepper to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.