Spinach-Rice Pilaf (Spanakorizo) GreekFoodTv☼
Serve Spinach Rice Pilaf with feta, grilled fish or a sunnyside up egg. Drizzle with PDO Greek olive oil. To see recipe, press more. Spinach and Rice Pilaf 4 servings 4 Tbsp./60 mlextra-virgin Greek olive oil 1 cup finely chopped onion 1 garlic clove, minced 1 cup long-grain rice 8 cups chopped fresh spinach (about 1 pound/500 g.), stems cut off 2 ½ cups/600 ml water, as needed ½ cup chopped fresh dill Coarse sea salt, to taste ½ tsp. ground cumin Freshly ground pepper, to taste Strained fresh lemon juice of 2 lemons 1 Tbsp./15 ml quality red wine vinegar (optional) Greek feta cheese, to taste Lemon slices, for garnish Finely chopped dill, for garnish (optional) 1. In a large heavy skillet, heat 2 tablespoons of the olive oil. Add onion and sauté until soft, 2 to 3 minutes. Stir in garlic, on a gentle flame. Add rice. Stir with a wooden spoon over medium to high heat until it begins to soften, 2 to 4 minutes. Add spinach. Add water only if needed. Cover. Cook until the spinach loses most of its volume. 2. Add a little bit of water, dill, sea salt, cumin, and pepper. Raise heat a little bit and cook until all liquid is absorbed and rice is cooked. Add some lemon juice. Cover and leave for about 5 to 6 minutes until all liquid is absorbed. 3. Remove skillet from heat and turn spanakorizo into a medium-size serving bowl. Shave some feta right over the top, add a slice of lemon and drizzle with some extra-virgin Greek olive oil. Sprinkle with some fresh dill and serve either …