Name: Spinach Rice, Leek Rice, Cabbage Rice (Spanakorizo, Prassorizo, Prassorizo)
Yield: Serves 4-5
Cuisine: Greek
Ingredients: 2½ cups fresh spinach, wilted and chopped; or sliced leeks, sautéed in 2 tablespoons olive oil; or cabbage, briefly blanched and chopped; ½ cup olive oil; 1 cup thick yogurt, sheep’s milk if possible (optional, see Mail-Order Sources); Sea salt; ½ cup chopped fresh dill (optional); 2½-3 cups water or chicken stock; ½ teaspoon minced fresh chili pepper, or ⅓-½ teaspoon dried red pepper flakes; 1½ cups long-grain rice; 2 medium onions, coarsely chopped

Preparation info

Serves
4-5

Difficulty
Easy

Appears in

The Foods of Greece

By Aglaia Kremezi

Published 1993

About

Vegetables and greens combined with rice is a very common theme in everyday Greek cooking. Because cabbage, leeks, spinach, and other wild or cultivated greens are readily available, they can be combined with rice to make easy and inexpensive lunches or dinners. You will even find these dishes in village restaurants, especially on Wednesdays and Fridays, the days Greeks are supposed to abstain from meat according to Orthodox tradition.