Empty My Fridge
Spanakorizo
Ingredients
- Rice1 cup
- Olive oil2 tbsp
- Onion1
- Garlic2 cloves
- Scallion3
- Spinach3 cups
- Dill1 ½ tbsp
- Mint · dried1 tbsp
- Tomato · crushed½ cups
- Salt1 tsp
- Black pepper¼ tsp
- Lemon1
- Feta cheese⅓ cups
Instructions
- Rinse the rice several times to remove excess starch, then set it aside.
- Heat the olive oil in a pan over medium heat. Cook the onion until translucent, then add the garlic and cook for 1 minute.
- Add the spinach and green onions and cook for 5 minutes until the spinach wilts. Stir in the dill and mint and cook for another 2 to 4 minutes.
- Add the rice, crushed tomatoes, salt and pepper and stir. Add the lemon zest, lemon juice and water, stir and bring to a simmer.
- Lower the heat, cover the pan and cook for 20 to 25 minutes until the rice is fully cooked, creamy and tender.
- Turn off the heat and rest for 5 minutes. Top with feta and serve.
Summarized from Unicorns in the Kitchen's video. Watch it for the details.
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