Bryanna's Spinach and Rice Pilaf (Spanakorizo)
Recipe by: Bryanna
Clark Grogan
Serves 8
This dish may be a common one in Greece, but it is uncommonly delicious! It
can
make a great main dish for an everyday meal, too. (NOTE: Do NOT use brown rice
in this recipe.)
3 (10 oz.) packages frozen chopped spinach, thawed and drained but NOT
squeezed
4 c. tomato juice (you can use the juice from canned tomatoes)
2 large onions, minced
1 and 1/2 c. basmati or converted (parboiled) rice
2 tsp. salt
1/2 tsp. freshly-ground black pepper
1/2 tsp. dried dillweed or mint
Optional (NOT FATFREE) Garnish:
Vegan soy parmesan or crumbled Tofu "Feta" or Almond "Feta"(see
website below)
In a large nonstick or lightly-oiled saucepan, steam-fry the onion until it
is soft. Add the spinach and rice, tomato juice and seasonings. Stir briefly,
bring to a boil, then cover and turn down to low. Cook for 35 minutes. Remove
from heat and keep covered until serving time.
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