Spinach rice

Spinach rice

Spanakoriso

By
From
A la Grecque
Serves
4
Photographer
Mark Roper

Translating literally as ‘spinach rice’, this is a simple dish to make but it will surprise you with its flavours. In Greece it is often eaten as a meal in its own right, but without the egg it also makes a lovely accompaniment to lamb dishes. The excess water on the washed spinach and the liquid that it releases are sufficient to cook the rice. It absorbs the flavours of the oil and spinach as it cooks. Don’t be tempted to add any water unless the rice is really sticking to the bottom of the pan – in which case you probably have the heat too high.

Ingredients

Quantity Ingredient
1kg spinach leaves, thoroughly washed
125ml extra virgin olive oil
100g rice, rinsed until the water runs clear, preferably arborio
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
slices feta cheese, to serve
4 poached eggs, to serve

Method

  1. Place the spinach in heavy-based saucepan. Pour on the oil and cover the pan with a lid. Cook over moderate heat for a few minutes, or until the spinach just begins to wilt. Tip the rice onto the spinach without stirring and season with salt and pepper. Cover the pan and cook over a very low heat for 15–20 minutes, or until the rice is cooked. Stir occasionally to prevent the rice from sticking to the bottom and burning.
  2. Serve the spanakoriso topped with a slice of feta and a poached egg.
Tags:
Greek
Greece
European
Mediterranean
SBS
Grecque
Grecque
Pam
Talimanidis
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