Spanakorizo with Sun-Dried Tomatoes, Feta and Ouzo
Spanakorizo, or spinach rice, is one of the great Greek-diet plant-based main courses! It speaks the language of a perfect Mediterranean diet recipe because it has all the right components: extra virgin Greek olive oil, greens, in this case spinach, a grain (rice), and a vibrant, fresh flavor profile thanks to the addition of ouzo, which I like to use as much as a seasoning as I do an aperitif (!), Greek feta, and a touch of balsamic vinegar to add a subtle acidic punch. In Greek cooking, spanakorizo is served as a main course and it’s one of the most beloved ladera (olive-oil-centric) recipes, a staple during Lent. When it’s not a fasting period, it’s often served with feta on the side and a fried egg on top. In this Greek recipe for it, I stir in the feta for meltingly good deliciousness and added Greek comfort food satisfaction.
RATING
SERVES
4
PREP TIME
15 min
COOK TIME
30 min
Ingredients
- ½ cup extra virgin Greek olive oil
- 1 large yellow or red onion chopped
- 2 to 3 garlic cloves chopped
- 1 1/3 cups Greek Carolina rice sushi rice or risotto rice
- Sea salt and freshly ground black pepper to taste
- 10 cups washed drained fresh baby or regular spinach, the latter trimmed and coarsely chopped)
- 1/3 cup ouzo or other anise-flavored liqueur or 1 star anise
- 1 1/3 cups water
- 6 sun-dried tomatoes soaked, softened, drained and coarsely chopped
- 2 tablespoons balsamic vinegar
- ½ to 2/3 cup Greek feta mashed or crumbled
Instructions
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Warm the olive oil in a deep skillet over medium heat.
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Add the onion and cook, stirring, until wilted, about 8 minutes. Stir in the garlic.
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Add the rice and stir for a minute or so, to coat in the olive oil.
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Add the spinach in batches, stirring to wilt after each addition.
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When all the spinach is in and wilted, add the ouzo and cook for a few minutes, for the alcohol to steam off. Next, add the water. Cook the spanakorizo over medium-low heat, partially covered, until most of the liquid is absorbed and the rice tender, about 20 – 25 minutes.
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Stir in the sun-dried tomatoes and balsamic. Cook for a minute or so and then stir in the feta. As soon as it begins to melt and get gooey, remove from heat and serve.
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