Spanakorizo

Name: Spanakorizo
Prep time: 15 min
Cook time: 1 h 20 min
Total time: 1 h 35 min
Cuisine: Greece
Ingredients: 4 cups (240 g) fresh baby spinach, washed and patted dry; 4 cups (240 g) fresh baby spinach, washed and patted dry; 4 tablespoons olive oil (divided use), plus more for drizzling; 3 cups (750 ml) water; freshly ground black pepper, to taste; Salt, to taste; 1 onion, finely chopped; 3 cloves garlic, smashed; 4 tablespoons roasted chopped walnuts (see Oven roasted nuts), for garnish; 4 tablespoons crumbled feta, for garnish; ½ cup (115 g) brown basmati rice; ½ cup (115 g) wild rice

Preparation info

Serves
4

Difficulty
Easy
Ready in
1 hr 35

Appears in

Silk Road Vegetarian

By Dahlia Abraham-Klein

Published 2014

About

This greek-inspired rice and spinach dish marries deliciously with walnuts and crumbled feta. Pair with a Bukharian tomato Salad for a light lunch, or lemony Roasted vegetables for a light meal.

Ingredients

½ cup (115 g) brown basmati rice
½ cup (115

Europe
Greece
Lunch
Gluten-free
Vegetarian
Mediterranean

Method

Wash and soak the brown rice according to the instructions.
Wash the wild rice by placing it in a strainer and holding it under cold running water for a minute. Swirl it around with your hand and then let drain. Pour the water into a large saucepan, add the basmati and wild rice and 2 tablespoons of the olive oil. B