Spinach and Rice - Spanakorizo (Σπανακόρυζο)

 

Spinach and rice have their own unique histories and dietary details.

Spinach is a leafy green vegetable that has been consumed for thousands of years. It is believed to have originated in Persia (modern-day Iran) and was first introduced to Europe in the 8th century. Spinach is an excellent source of vitamins A, C, and K, as well as minerals such as iron, magnesium, and calcium. It is also high in antioxidants and has been shown to have anti-inflammatory properties.

Rice, on the other hand, has been a staple food in many cultures for thousands of years. It is believed to have originated in China around 5000 BCE and was introduced to India shortly after. Today, rice is a staple food in many parts of Asia, Africa, and South America. It is a good source of carbohydrates, which are essential for providing energy to the body. Rice is also low in fat, cholesterol, and sodium.

When combined, spinach and rice make a delicious and nutritious meal. One popular dish that combines these two ingredients is spinach rice, which is a flavorful and healthy side dish. To make spinach rice, rice is cooked with spinach, onions, and spices to create a tasty and nutritious dish.

Overall, spinach and rice are both nutritious foods that can be incorporated into a healthy diet. Spinach is high in vitamins and minerals, while rice is a good source of carbohydrates. Together, they can make a delicious and healthy meal.

 

 

Spinach and rice

Ingredients
1kg fresh or frozen spinach
1 1/2 basmati rice well rinsed
1/4 cup olive oil
1 large onion finely chopped
4 cloves of garlic
1/2 tsp black pepper
2 tsp tomato paste
1/4 cup white wine
1 cup chopped tomatoes
1 cup of hot vegetable stock
2 cups hot water
1 tsp salt (or to taste)
Fresh lemon juice

Preparation Method
1. In a large pan pure the oil, onion, garlic, and pepper and sauté until the onion gets a transparent texture.
2. Add the tomato paste and continue sauté for 2-3 minutes, stirring constantly.
3. Pure the wine and stir constantly until the alcohol evaporates.
4. Then add the chopped tomatoes and let cook for another 2 minutes.
5. Add rice and mix well with a wooden spoon.  Let the rice absorb some of the liquids before adding the stock, hot water, and salt.
6. Put the lid on the pan and switch off the gas or electric stove. Allow resting for 15 minutes.
7. Check if the rice is cooked.  If not add half a cup of boiling water, stir with a wooden spoon, close the pan with the lid, and allow the rice to absorb water for 10 minutes.
8. Serve hot with a bit of fresh lemon juice.