Niki Louca from My Greek Kitchen shares her favourite recipe for spanakorizo (spinach rice pilaf) with The Greek Herald. You can follow her on Instagram @mygreekkitchen for more!
Spanakorizo is a quick and versatile dish which can be eaten as a meal on its own or as an accompaniment with lamb, chicken or pork. It is a quick and easy mid-week meal that can be done in about 35-40 minutes. This recipe serves 4 – 6 people.
Ingredients:
- 11/2 cups of white rice
- 500 gm fresh or frozen spinach or silverbeet
- 1 medium onion finely diced
- Salt to taste
- 2 cups chicken or vegetable stock
- 500ml passata
- ¼ cup olive oil
- Water as needed
Method:
- Saute the onion in the olive oil in a heavy based saucepan.
- Add your rice and stir making sure the rice is covered with the oil. Keep stirring the rice for a couple of minutes.
- Add you stock, passata sauce and cook till it starts to absorb the liquid. Add water a little at a time till it absorbs it again. Important to note – do not leave it to dry out. Add water whilst still “wet”. Treat it as you would risotto.
- When it is ¾ of the way cooked, add your salt, and spinach or silverbeet and stir through. If you are using frozen spinach, stir every couple of minutes to make sure the spinach has thawed and fully mixed through. Check if it needs any further water and if not, put the lid on and turn heat off. Leave it to absorb any extra liquid and to finish cooking (approx. 10-15 minutes).
- Serve and enjoy whilst hot and with a dallop of Greek yoghurt and Greek salad.
Niki Louca runs cooking classes in Melbourne. For more or to book classes visit My Greek Kitchen at www.mygreekkitchen.com.au or Instagram @mygreekkitchen. You can email Niki at: niki@mygreekkitchen.com.au.
 with The Greek Herald. ){kind=link}