Spanakorizo (Spinach and dill rice)

Spanakorizo is a dish I make dozens of times each year.It’s quick, simple, cheap and so healthy.

Spinach and dill rice from A Seat At My Table

Spanakoprizo is a dish I make dozens of times each year.

It’s quick, simple, cheap and so healthy. This rice pilaf dish is made in every Greek home and it is one of our most loved meals.

Here I have made it sketo (that means ‘‘white’’, that is, without a tomato-based sauce), however the tomato version is just as good (just add 200 g/2½ fl oz of crushed tinned tomatoes and 1 tablespoon of tomato paste).

You can also add more spinach if you want an even greener pilaf. I also like to add silverbeet (Swiss chard), freshly squeezed lemon juice and plenty of Greek feta.

SPANAKORIZO (Spinach and dill rice)

Serves 4

INGREDIENTS
● 120ml extra-virgin olive oil, plus extra (optional) for drizzling

● 1 brown onion, finely diced

● 1 teaspoon sugar

● 2 leeks, finely diced

● 1½ bunches (400 g/14 oz) English spinach, roughly chopped

● 100g (3½ oz) medium‑grain rice

● 2-3 spring onions (scallions), finely sliced

● 250ml (8½ fl oz/1 cup) water

● 15g ( ½ oz/½ cup) flat-leaf (Italian) parsley, chopped

● 30g (1 oz/½ cup) dill, chopped

salt and pepper, to taste

juice of 1½ lemons

● 50-100g (1¾ oz–3½ oz) Greek feta (optional), to garnish

METHOD

Heat 4 tablespoons of the oil in a large pot over a medium heat. Add onion and sugar and cook for 2 minutes. Add leek and cook for a further 3 minutes, or until softened. Add spinach and remaining olive oil.

Cover pot, reduce heat to low and cook for a further 3-4 minutes, or until wilted. Using a wooden spoon, stir in rice and cook for a further 3 minutes. Add spring onion and cook for 1 minute. Add the water, bring to the boil, then reduce to a simmer, cover with lid and cook for 10 minutes. Add herbs, season to taste and cook for a further minute.

Remove from heat and stir in lemon juice. Set aside to stand for 10 minutes before serving (this allows the rice to fluff up and the lemon to infuse the dish). If you like, sprinkle with crumbed feta and drizzle with oil to serve.

MAKE IT VEGAN

It already is!

MAKE IT GLUTEN-FREE

It already is!

WHAT TO DO WITH LEFTOVERS

Have them for breakfast the next morning on toasted bread with grated kasseri, kefalograviera or feta.

This is an edited extract from A Seat at My Table: Philoxenia by Kon Karapanagiotidis, published by Hardie Grant Books, RRP $45. Available in stores nationally. Photography by Sarah Pannell.