INGREDIENTS:

• ¼ cup olive oil

• 1/2 cup parsley, chopped fine

• 1 medium yellow onion, chopped fine

• 1 bunch green onions, chopped

• 2 - 4 cloves garlic, finely chopped

• 1-teaspoon mint

• 1-teaspoon dill weed

• 2 teaspoons oregano

• 11/2 - 2 cups water

• 1 8-ounce can tomato sauce

• 1 teaspoon salt and pepper

• 2 bunches spinach, washed, dried, stems removed, chopped (or 2 packages fresh spinach/baby spinach [stems removed] or 2 packages frozen chopped spinach [thawed and squeezed dry])

• 1 cup white rice

DIRECTIONS:

• In a large saucepan place the oil and heat it on medium high until it is hot.

• Add the parsley, onions, and garlic.

• Saute the ingredients until the onions are soft and translucent.

• Add the rice and saute for a few minutes, stirring constantly.

• Add the water, tomato sauce, salt and pepper; bring to a boil.

• Mix the ingredients together thoroughly so that everything is well combined.

• Cover and simmer the ingredients until the rice is almost tender, approximately 15 minutes.

• Add water as needed.

• Uncover and stir in the spinach.

• Cover the pan and continue cooking on very low heat, about 5-10 minutes, until the spinach has wilted and all the liquid has been absorbed and the spanakorizo is tender, not mushy.

• Adjust seasonings.

• Cover and let stand for at least 10 minutes before serving.

Serve Spanakorizo with grated Parmesan cheese and/or plain, unflavored yogurt.  

*Variation: To make Prassorizo (Leek Rice), substitute 1 1/2 pounds sliced leeks (white and green portions) for the spinach and add with the liquid. Leeks need longer cooking time. Omit green onions.

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