Spinach and rice (Spanakorizo) from Mediterranean Vegetables: A Cook's ABC of Vegetables and Their Preparation in Spain, France, Italy, Greece, Turkey, The Middle East, and North Africa, With More Than 200 Authentic Recipes for the Home Cook by Clifford A. Wright

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Notes about this recipe

  • apattin on July 18, 2018

    Too much spinach for the 1 cup of rice. Also, too much oregano, it overpowers. Third, cooking for 40 minutes after the rice is done absorbing the liquid, would turn the dish to mush (I guess they like it like that in Greece). I needed to add 2 more cups of water/broth, maybe because I used sushi rice. When it was all done, it was good. A spritz of lemon juice was a good idea. My next attempt will use 1/4 cup of dill.

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