Spanakorizo: Traditional Spinach & Rice
- 2 1/4 pounds of fresh spinach, chopped, washed, drained
- 1 spring onion, chopped
- 1/3 cups of olive oil
- 1 1/3 cup of water
- 1 1/3 cups of long-grain rice
- 5 1/4 cups of water
- sea salt
- freshly ground pepper
- juice of 1 lemon (about 2 tablespoons)
In a stock pot, sauté the chopped spring onion in the oil over medium heat for 8-10 minutes. Add spinach and 1 1/3 cups of water and cook until the spinach wilts, about 5-7 minutes. Add rice and 5 1/4 cups of water, bring to a boil, and cook for 15 minutes, stirring occasionally. Stir in lemon juice and salt, cook for another 5 minutes and remove from heat. Stir, cover, and let sit for 20 minutes until the dish "melds."
Serve with wedges of lemon and freshly ground pepper.
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