Spanakorizo - Spinach Rice

INGREDIENTS

4-5 tablespoons extra virgin olive oil
1 brown onion, sliced
2 cloves garlic, finely chopped
1 small leek, finely chopped
1kg English spinach, washed and roughly chopped
1 mug medium grain rice, washed and drained
2 mugs stock

METHOD

Heat enough extra virgin olive oil over medium heat to cover the base of a large pot.

Add the sliced onion and gently sauté until soft and golden, about 10-15 minutes, stirring often.

Stir in the garlic and cook until aromatic, then add the leek. Continue cooking for another 4-5 minutes until the leek softens.

Add the chopped spinach to the pot and stir well to combine with the other ingredients. Allow the spinach to cook down until it wilts and reduces in volume.

Once the spinach is wilted, add the medium-grain rice to the pot. Stir the rice until it's well-coated with the olive oil and vegetables.

Pour in the stock, making sure the rice and vegetables are fully submerged.

Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for about 20-25 minutes, or until the rice is tender and cooked through. Stir occasionally to prevent sticking.

Once the rice is cooked and most of the liquid has been absorbed, remove the pot from the heat.

Allow the spanakorizo to rest for a few minutes before serving. Optionally, drizzle with a little more olive oil and a squeeze of lemon juice before serving.