Spanakorizo (Spinach and Rice

• Vegan
• Gluten free

• Produce

  • 1/3 cup Dill, Fresh
  • 1 Leek
  • 4 Lemon
  • 1 lb Spinach
  • 1 Sweet onion, Medium

• Canned Goods

  • 2 1/2 cups Chicken or vegetable stock

• Pasta & Grains

  • 1 cup Rice, long grain

• Baking & Spices

  • 1 Black pepper
  • 2 tsp Kosher salt

• Oils & Vinegars

  • 1/3 cup Olive oil

Found on omgfood.com

Ingredients

• ⅓ cup olive oil
• 1 medium sweet onion, chopped
• 1 leek, rinsed and chopped
• 1 pound spinach, rinsed, course stems removed, and chopped
• 1 cup long grain rice
• ⅓ cup fresh dill, chopped
• 2 ½ cups chicken or vegetable stock
• 2 teaspoons kosher salt, divided
• black pepper
• 4 lemon wedges (optional)

Directions

• Preheat a six quart dutch oven or pot over medium-high heat and add olive oil.
• Add onions and leeks and saute for five minutes, until soft and edges are slightly browned.
• Add the rice, dill, one teaspoon salt, and pepper and stir for one minute.
• Stir in stock and let come to a boil.
• Cover and simmer on low for fifteen minutes.
• Remove lid, add in the spinach, cover and let steam for five minutes.
• Remove the lid and you should notice the spinach has softened and wilted slightly. Stir spinach into the rice and add in the last teaspoon of salt. Stir until well combined.
• Cover with lid and simmer another five minutes.
• Remove from heat, taste and adjust seasoning if necessary, and serve with lemon wedges.