Spanakorizo (Spinach and Rice) Recipe

Name: Spanakorizo (Spinach and Rice)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons ghee (clarified butter); 1 small onions chopped; 1/2 cup long grain rice; 1/2 cup tomato sauce; 1/4 cup water; 2 pounds spinach washed, trimmed; 1/4 cup parsley leaves chopped; 2 sprigs mint leaves chopped; 1 x salt and black pepper; 1 x nutmeg grated; 4 large eggs hard-cooked, sliced; 1 wedges lemon for garnish

Servings: persons

2 tablespoons ghee (clarified butter)
1 small onions chopped
1/2 cup long grain rice
1/2 cup tomato sauce
1/4 cup water
2 pounds spinach washed, trimmed
1/4 cup parsley leaves chopped
2 sprigs mint leaves chopped
1 x salt and black pepper
1 x nutmeg grated
4 large eggs hard-cooked, sliced
1 wedges lemon for garnish

1
Heat the butter or oil in an enameled pan, then add the onions and cook until soft and transparent.
2
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).
3
Uncover and stir in the spinach, parsley, mint; season with salt and pepper.
4
Partially cover the pan and continue cooking, stirring with a wooden spoon until the spinach has wilted.
5
Grate a little nutmeg over the top and continue cooking until all the liquid has been absorbed and the spanakorizo is tender, not mushy.
6
Remove from the heat and drape with a dry towel until ready to use.
7
Transfer to a warm serving dish, and garnish with the sliced eggs and lemon wedges.
8
Serve warm.
9
Note: To make Prassorizo (Leek Rice), substitute 1 1/2 pounds sliced leeks for the spinach and add with the liquid.
10
Leeks need longer cooking time.

310

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 tablespoons ghee (clarified butter), 1 small onions chopped, 1/2 cup long grain rice, 1/2 cup tomato sauce, and more.

Yes, Spanakorizo (Spinach and Rice) falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spanakorizo (Spinach and Rice)

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