serves
4
prep
5 minutes
cook
20 minutes
difficulty
Easy
serves
4
people
preparation
5
minutes
cooking
20
minutes
difficulty
Easy
level
Stream free On Demand
Mediterranean Made Easy
episode • The Cook Up with Adam Liaw • cooking • 25m
G
episode • The Cook Up with Adam Liaw • cooking • 25m
G
Ingredients
- 3 tbsp extra-virgin olive oil
- 1 small brown onion, finely chopped
- 1 garlic clove, finely chopped
- 1 large bunch of English spinach, trimmed, leaves roughly chopped
- 3 spring onions, thinly sliced
- 1 large tomato, roughly chopped or 200 g can crushed tomato
- Salt and black pepper
- ½ cup medium-grain rice, rinsed
- ½ cup dill, roughly chopped
- 1 lemon, cut into wedges
- Greek feta, to serve (optional)
Instructions
- Heat the olive oil in a large saucepan over medium heat, then add the onion and cook, stirring for 2-3 minutes, or until softened. Stir through the garlic, spinach, spring onion and tomato with a generous pinch of salt and pepper. Cook for a further 2 minutes, or until fragrant.
- Add the rice and 2 ½ cups water to the pan. Stir, reduce the heat to a low simmer, then cover and cook for 15 minutes, until the rice is al dente (add an extra splash of water if needed). Remove the pan from the heat. Stir through the dill and season to taste with salt and black pepper.
- Serve the spanakorizo with lemon wedges and crumbled Greek feta (if using).
Photography by Jiwon Kim.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Mediterranean Made Easy
