Spinach Rice (Spanakorizo)

Name: Spinach Rice (Spanakorizo)
Cuisine: Cypriot
Ingredients: 1 cup Leek, sliced into rounds (about 70g); 1 cup Spring onions, finely chopped (about 90g); ⅓ cup Olive oil (about 85ml); 1 cup Long-grain rice (e.g., Carolina) (about 200g); 4 bunches Spinach, coarsely chopped (about 600g); 1 well-filled tablespoon Tomato paste (about 30g); 2 cups Fresh grated tomatoes (about 500ml); 1 ½ teaspoons Salt (about 12g); 1 level teaspoon Freshly ground black pepper (about 1g); 1 Vegetable stock cube; 2 cups Hot water (about 500ml); 3 tablespoons Fresh dill, chopped (about 10g); ¼ cup Lemon juice (about 60ml)

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Spinach Rice (Spanakorizo) - Recipe image

INGREDIENTS

1 cup Leek, sliced into rounds (about 70g)
1 cup Spring onions, finely chopped (about 90g)
⅓ cup Olive oil (about 85ml)
1 cup Long-grain rice (e.g., Carolina) (about 200g)
4 bunches Spinach, coarsely chopped (about 600g)
1 well-filled tablespoon Tomato paste (about 30g)
2 cups Fresh grated tomatoes (about 500ml)
1 ½ teaspoons Salt (about 12g)
1 level teaspoon Freshly ground black pepper (about 1g)
1 Vegetable stock cube
2 cups Hot water (about 500ml)
3 tablespoons Fresh dill, chopped (about 10g)
¼ cup Lemon juice (about 60ml)

METHOD

In a saucepan, add the olive oil and sauté the leek and spring onions for about 5 minutes. Then, add the rice, stir, and add the spinach. Let it wilt for about 3 minutes, then add the tomato paste, grated tomatoes, salt, black pepper, and the vegetable stock cube.
Boil the sauce for 2 - 3 minutes and add the water. Let the dish come to a rolling boil. Lower the heat, cover the saucepan, and simmer for 10 - 12 minutes until the rice is cooked.
Before removing the dish from the heat, add the dill and lemon juice and stir.