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 ml extra-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 hot or at room temperature.
This is the Greek Food Channel http://www.dianekochilas.com/
Come to visit Diane and Vassili at their GLORIOUS GREEK KITCHEN COOKING SCHOOL (Ikaria). They run cooking classes and organize culinary tours in Greece for recreational and professional cooks. They also own DV FOOD ARTS CONSULTING, a food marketing company that produces specialty books and other food-and-wine-related literature for a wide variety of clients and independently for the tourist and other markets. Diane consults on Greek cuisine for restaurants, retail outlets and producers of fine Greek foods. Vassilis Stenos (photographer) offers an extensive archive of food and travel photographs of Greece.
Diane Kochilas is an internationally known food writer, cookbook author, culinary teacher, food consultant and food "guru". She has more than 20 years' experience in the Greek kitchen. Diane divides her time between Athens, Ikaria, and New York. She is the consulting chef at Pylos, one of New York's top-rated Greek restaurants as well as consulting chef at Avli Restaurant in Chicago. She writes frequently for the US food press and appears regularly on American television. Her articles have appeared in The New York Times, Gourmet, Saveur, Food & Wine, Eating Well and in other food and general-interest publications. In Athens, she is the weekly food columnist and restaurant critic for Ta Nea, the country's largest newspaper. She has written 19 books on Greek and Mediterranean cuisine, including the award-winning The Glorious Foods of Greece. Her books include: The Food and Wine of Greece, The Greek Vegetarian, The Glorious Foods of Greece, Meze, Against the Grain (good carbs), Mediterranean Grilling, Mastiha Cuisine, The Northern Greek Wine Roads Cookbook, and Aegean Cuisine (see below).
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Chicken with Pasta (Pastitsada) from Corfu GreekFoodTv☼by GreekFoodTV2,225 views
Absolutely delicious! My Mom and I LOVE your recipe so much! I happened to chance upon this a few days ago and fell in love. I cooked this today, literally died from healthy happiness X3 Thank you for sharing!
XerxesCandyBreaker07 4 months ago
Hi, You made a superb dish!
After harsh week, weaken I was in need to eat something nutritious and soothing.
So I followed your guidance, and in the result I made very tasty Spanakorizo! Thanks for your work. Keep it doing.
greniocracy 11 months ago 2