Spanakorizo

Instructions

1. Step 1

   Rinse the rice in a fine-mesh sieve under cool running water until the water is mostly clear, then drain well.

   Timer: 3 min (fixed)

   Ingredients used: 200.0 gr Rice

   Cookware: fine mesh sieve

2. Step 2

   Heat 3 tbsp (45 ml) olive oil in a large pot over medium heat. Add the onion and scallions and cook until softened without browning.

   Timer: 6 min (fixed)

   Ingredients used: 45.0 ml Extra Virgin Olive Oil, 1.0 piece Onion, 4.0 piece Scallion

   Cookware: large pot, wooden spoon

3. Step 3

   Add the garlic and stir until fragrant.

   Timer: 1 min (fixed)

   Ingredients used: 8.0 gr Garlic

   Cookware: large pot, wooden spoon

4. Step 4

   Add the spinach in batches, stirring after each addition until it wilts and makes room for more. Cook until all the spinach has collapsed.

   Timer: 5 min (fixed)

   Ingredients used: 500.0 gr Spinach

   Cookware: large pot, wooden spoon

5. Step 5

   Stir in the drained rice, water, salt, and black pepper. Bring the mixture to a boil over high heat.

   Timer: 5 min (fixed)

   Ingredients used: 1.0 gr Black Pepper, 9.0 gr Salt, 500.0 ml Water

   Cookware: large pot, wooden spoon

6. Step 6

   Cover the pot, reduce to low heat, and simmer until the rice is tender and has absorbed most of the liquid.

   Timer: 18 min (fixed)

   Cookware: large pot, lid

7. Step 7

   Remove the pot from the heat and let it stand covered.

   Timer: 10 min (fixed)

   Cookware: large pot, lid

8. Step 8

   Fold in the dill, lemon juice, and remaining 1 tbsp (15 ml) olive oil. Serve warm or at room temperature.

   Ingredients used: 20.0 gr Dill, 15.0 ml Extra Virgin Olive Oil, 45.0 ml Lemon Juice

   Cookware: large pot, wooden spoon