a spanakorizo​​​​like Greek – Liberation

There’s nothing better than cooking to get in the mood. Today, it is a rice dish that can be eaten hot or cold.

You’re on vacation in August and it’s only July 17th…you can’t start holding your tongue. In fact, on Friday, it seems that the whole world has conspired to annoy you: in the morning on the train, while you were going through Instagram, dying in the heat, you saw pictures of the beach or your friends’ walks. living their good life; arrived at work, one out of ten e-mails did not immediately return to you with a letter of absence; at lunch, no steak and fries; in the evening, you have to leave the bar during the day, while your friends are throwing one last thing behind the rope, because if it’s summer, you’ll be doing the next day, you …

To help you overcome your challenges, we’ve seen you through Ikaria, Food and the art of living in the green zone, from Meni Valle (1), a recipe for spanakorizo, a Greek dish made with rice and spinach. It can be eaten hot, or cold – as a punishment, which you will post in a few weeks with good pictures posted on social networks, to annoy your friends Julyist.

To make this dish, you will need: 6 cl of olive oil; 1 onion, peeled and chopped; 1 clove of garlic, peeled and chopped; 200 g small or long rice; 1 tablespoon finely chopped wild fennel or dill leaves; 500g fresh spinach, washed and chopped; a cup of lemon juice; if you like, go with a little feta.

In the iron pot on the hot heat, pour the oil. Cook the onion and garlic until soft but not coloured. Add the wild fennel or dill leaves and continue to cook until their flavor develops. Add the rice, mix well to cover each grain of olive oil. Add the spinach and 37.5 cl of water. Stir constantly until the spinach is wilted, put a lid on it and leave it to cook on low heat. The rice should cook for about 12 minutes, but keep an eye on it. If too wet, remove the lid and turn on the heat to help thaw; if it is dry, add water during cooking. Salt, pepper. Add a cup of lemon juice. Serve with feta.

(1) Ed. Hachette Cuisine, 2022, 24.95 euros.

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