Name: Spanakorizo - Spinach Rice (Σπανακόρυζο)
Ingredients: 5 tablespoons olive oil; 1 brown onion (thinly sliced); 1 small leek (finely chopped); 2 cloves garlic (grated); 1 kg English spinach (washed and roughly chopped); 1 mug medium grain rice (washed and drained); 2 mugs stock

Spanakorizo – Spinach Rice (Σπανακόρυζο)

A simple, comforting one-pot dish where spinach melts into rice. Soft, fragrant and lemony, spanakorizo is everyday Cypriot and Greek cooking at its most nourishing.

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Servings: 4 servings

Course: Dinner, Sides

Cuisine: Cypriot, Greek

Ingredients Method

Ingredients

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

Method

Heat the olive oil in a large pot over medium heat, enough to coat the base generously.
Add the onion and leek and sauté gently for 10-15 minutes until soft and lightly golden, stirring often.
Stir in the garlic and cook until fragrant.
Add the spinach and stir well. Allow it to wilt down completely.
Add the rice and stir so it is well coated in the olive oil and vegetables.
Pour in the stock, ensuring everything is submerged. Bring to a gentle boil, then reduce the heat to low, cover and simmer for 20-25 minutes, stirring occasionally to prevent sticking.
Once the rice is tender and most of the liquid absorbed, remove from the heat and allow to sit for a few minutes.
Finish with a drizzle of extra virgin olive oil and a squeeze of lemon juice when serving.