Spanakorizo or Greek "spinach and rice" is an incredibly delicious dish that is just the best healthy comfort food. Gluten free and vegan friendly, it's easy to make and can be served simply with a dollop of yoghurt.
250gramsbaby spinachor 2 bunches of English spinach
2tbspextra virgin olive oil
1/2cupwaterplus extra as needed for cooking
salt and pepperto season
cooked chickpeas(canned chickpeas are fine!)
Cook the rice according to the packet instructions and set aside.
Wash, rinse and drain the spinach, sprinkle a little salt on once drained. (If you are using bunches of English spinach you'll need to trim the roots off the spinach and chop roughly). Set aside. Peel and dice the onion and the garlic as well, if using the garlic.
Place a large deep pot on the stove over a medium heat and add the onion, garlic and olive oil. Once the onion begins to brown and turn translucent, add the spinach and stir. Once the spinach is wilted pour in the tomatoes, water and rice, stirring it all together. Season with salt and pepper.
Bring the mixture to a simmer then turn the heat to low and allow the mixture to very gently simmer and thicken, then remove from the heat and stir in the juice of the lemon. Serve with toppings of choice.
*You can use baby spinach or English spinach in this recipe. English spinach is thicker and sturdier so it will take longer to cook, whereas baby spinach will only need a minute or two.*For dairy free toppings use unsweetened coconut yoghurt, hummus or tahini to add a creamy element.*This recipe will keep for around 3 days in the fridge. I wouldn't recommend freezing it.
Have you made this recipe?I love seeing your creations! Take a photo and then tag me @moniquecormacknutrition on Instagram!