Spanakorizo (Spinach and Rice)

posted by scooby 10-10-100 8:19 AM

Spanakorizo (Spinach and Rice)

2 tbl. Clarified butter or oil
1 small Onion -- chopped
1/2 cup Raw long-grain white rice
1/2 cup Tomato sauce
1/4 cup Water (or more)
2 lb. Fresh spinach -- washed, trimmed
1/4 cup Chopped parsley
2 Sprigs fresh mint -- chopped
Salt and freshly ground pepper
Lemon wedges for garnish

Heat the butter or oil in an enameled pan, then add the onions and cook until soft and transparent. Add the rice and saute for a few minutes, stirring constantly, then add the tomato sauce (or same amount of canned chopped tomatoes, drained) and water, cover the pan and simmer until the rice is almost tender (approximately 10 minutes).

Uncover and stir in the spinach, parsley, mint; season with salt and pepper. Partially cover the pan and continue cooking, stirring with a wooden spoon until the spinach has wilted. Continue cooking until all the liquid has been absorbed and the spanakorizo is tender, not mushy. Remove from the heat and drape with a dry towel until ready to use. Transfer to a warm serving dish, and garnish lemon wedges. Serve warm.

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