a large glass bowl of spanakorizo next to a small bouquet of anemones

You can make this vegan recipe using more or less of various ingredients, including spinach, depending on your preference. You can even use the spinach stems left over after you’ve made something else with the spinach leaves. I prefer to make the dish healthier using wholegrain brown rice, but that must be cooked separately given its longer cooking time.

Ingredients

  • 1 cup extra virgin olive oil
  • ½ to 1 kilogram (1.1 to 2.2 pounds) spinach, well cleaned and broken up like lettuce for salad, including chopped stems
  • ½ cup (more or less) chopped dill
  • ½ cup (more or less) chopped parsley
  • 1 large onion, grated or finely chopped
  • 1 large leek, chopped (optional)
  • 1 large tomato, grated or finely chopped
  • 1 cup white rice, rinsed*
  • 2 cups water*
  • Salt and pepper to taste

Directions

  1. Heat all ingredients except the water and rice on high heat, stirring occasionally.
  2. When the mixture begins to boil, reduce the heat to medium high.
  3. Cook for 10 minutes, stirring occasionally.
  4. Add the water and rice* and stir.
  5. Bring to a boil, then reduce heat to simmer.
  6. Stir occasionally, but don’t cover.
  7. Simmer until rice is cooked to desired tenderness.

*If you prefer to use brown rice, which can take 40 to 50 minutes to cook, cook the rice separately with 3 cups of water (and whatever else you want to add: in my case, a bit of salt, garlic, and bay leaf): bring it to a boil, stir, cover, reduce heat, and simmer until it is done. Then combine the spinach mixture with the rice after the brown rice is cooked.

LondonOliveoil_1

Vegetarian Dishes

Desserts, Sweet Snacks, Breakfast Items

Appetizers/Snacks

Salads

Other Main Dishes