Recipe: Spanakorizo, a classic Greek rice dish, is cozy, creamy and flavorful
This classic Greek dish makes a great vegetarian entree or side.
JJ Johnson is a celebrity chef and the founder of Field Trip, an acclaimed restaurant group headquartered in Harlem, New York, that showcases rice dishes from around the globe. His new cookbook ,“The Simple Art of Rice: Recipes from Around the World for the Heart of Your Table” (Flatiron Books, $35), takes readers on a culinary adventure exploring one of the world’s most essential grains.
His spanakorizo, a classic Greek rice dish, is cozy, creamy and flavorful. It’s great as a vegetarian main or side dish. If you wish, add a can of drained garbanzo beans to the mix.
Spanakorizo
Serves 6
INGREDIENTS
1/4 cup extra-virgin olive oil
1 medium yellow onion, finely chopped
1 pound baby spinach leaves, coarsely chopped
1/4 cup fresh lemon juice, plus more to taste
1 tablespoon minced garlic
Kosher salt and freshly ground black pepper, to taste
1/2 cup sliced green onions
1 tablespoon finely chopped fresh dill
1 cup long-grain white rice, rinsed
1½ cups water
2 tablespoons toasted pine nuts
1/3 cup crumbled feta cheese
Chopped fresh Italian parsley, garnish
DIRECTIONS
Heat oil in large, wide pot, such as a Dutch oven, over medium-high heat. Add onion and cook until softened and beginning to brown, about 5 minutes. Add spinach, lemon juice and garlic; season generously with salt and pepper. Add green onions and stir for 1 minute, then cook until spinach is wilted. Stir in dill.
Add rice to the pot and pour in water. Bring to boil, then reduce the heat and simmer, uncovered, for 2 to 3 minutes to blend. Reduce heat to low, cover and cook until the rice is tender, and all the liquid has been absorbed, about 20 minutes,
Remove from heat and let the rice sit, covered, for 10 minutes.
To serve, fluff the rice with a fork and taste, adjusting the lemon juice, salt and/or pepper as needed. Stir in pine nuts. Transfer to serving bowl or individual plates, sprinkle with feta, and garnish with parsley.
— “The Simple Art of Rice” by JJ Johnson with Danica Novgorodoff