This is my take to “spanakoriso”, which is a classic Greek spinach rice dish. Some people prefer it with more spinach, others with more rice, I like to make it with, give or take, equal quantities. The wine lends it a tangy twist, which enhances the lemon, while the crunch of the toasted almond slivers take it to a whole different level. So here’s yet another way to enjoy spinach, combined with other wonderful nutritious ingredients, to create a wholesome and delicious meal.
Spinach Rice With Lemon, White Wine & Toasted Almond Slivers
1 large white onion, finely chopped
3 leeks, finely chopped
500g parboiled rice
150ml dry white wine
1.5lt vegetable stock
2tbsp fresh dill, finely chopped
600g fresh baby leaf spinach (or frozen)
Juice of 2 lemons
Salt & pepper to taste
1/4 of a cup almond slivers
🍃 In a large deep pan, over low heat, sauté the onion and leeks in a little water for about 5 minutes. Add the rice, increase the heat to high and pour in the wine while stirring. Let most of it evaporate before adding the vegetable stock.
🍃 Bring to a boil and lower the heat to medium. Cover with a lid and simmer for 10 minutes. Add the spinach and the dill. Continue to simmer until all the leaves have wilted and most of the liquid is absorbed.
🍃 Remove from the heat and mix in the lemon juice. Season with salt and pepper to taste. Place a tea towel over the pan and then place the lid on top. This is an important step, so that the rice does not over cook and retains its shape. Set aside while preparing the almond slivers.
🍃 To toast the almond slivers, just place them in a small frying pan over medium-high heat and watch them closely, shaking them for a minute or so until they begin to brown. Careful, they burn easily.
🍃 Spoon the spinach rice in a plate and sprinkle the toasted almond slivers on top. Serve with lemon wedges and freshly ground black pepper.