Spanakorizo (Greek Spinach Rice with Toasted Pine Nuts)
This week, preparations are underway for our Greek Orthodox Easter celebrations. Easter is one of our favourite religious holidays not only as it marks the arrival of Spring but the its religious symbolism and the way us Greeks celebrate. From fasting, our masses at church, our Tsoureki (Sweet Bread) Red Easter eggs and of course, the gathering of family and friends on Easter Sunday to celebrate the resurrection of Christ and fasting with a traditional lamb roast. This dish is always part of our celebration. Spanakorizo (Spinach rice) is a perfect accompaniment for lamb and always a favourite. Traditionally, this rice does not include toasted pine nuts but I absolutely love the nuttiness and crunch it gives this simple dish. Now I make it and include it in our family celebrations. Its best topped with Greek yogurt for a fresh flavour. In my recipe below, I state to cover the pan with a tea towel once its cooked, this is a little tip my mom uses for a fluffier texture and I am sharing it with all of you!
Happy Easter to all of you who are celebrating this upcoming weekend
2 tbsp. olive oil
1 medium sweet onion, finely diced
1 bunch spinach, roughly chopped
2 vegetable bouillon cubes
3 cups warm water
11/2 cup long grain rice, rinsed
Salt and fresh ground pepper
1/3 cup toasted pine nuts
In a large sauce pan, heat oil over medium heat.
Add onions and sauté for 5-6 minutes until soften and golden.
Add in spinach and sauté for 1-2 minutes until slightly wilted.
Dilute vegetable bouillon cubes in the warm water and stir into spinach mixture..
Bring to a boil and add rice. Reduce heat to low, cover & cook for 12-15
minutes until liquid has been reduced.
Turn off heat, remove lid and cover top of pan with a tea towel. Place lid back on top of tea towel and let stand for 5-7 minutes for rice to slightly cool.
Fluff with fork and season with salt and pepper. Serve topped with toasted pine nuts along side lamb and Greek yogurt.
SERVINGS 6-8 | PREP & COOK TIME 45 mins