Spanakorizo With Tomatoes

Name: Spanakorizo with tomatoes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 5
Cuisine: Cypriot, Greek
Ingredients: 4 tbs extra virgin olive oil; 1 brown onion or 2 spring onions, chopped; 250 g baby spinach; 1 ¼ cup basmati, 250g (or long grain rice), washed and strained; 400 g diced tomatoes or 300g tomato passata; 400 mL water hot; 1 tsp salt; ⅛ tsp black pepper; 1 tsp sumac, optional; ¼ cup lemon juice

Spanakorizo with tomatoes (Σπανακόρυζο με ντομάτες) is a favourite meal to serve especially during Lent, the fasting period of Orthodox Easter. Filling and nutritious it is a complete meal in itself. The word spanakorizo basically translates to spinach rice. In Cyprus and Greece this meal is enjoyed with or without tomato. It mostly depends on what else you would like to serve it with.

The rice to use

I have a variety of rice types in my pantry but my three favourites for this spanakorizo with tomatoes would have to be long grain, basmati and even brown rice. Long grain rice and basmati result in a similar texture. On the other hand brown rice tends to be nuttier in texture and takes about 15min longer to cook, which means a bit more water will be required.

The spinach to use

When I make spanakorizo with tomatoes I tend to use baby spinach, purely because of its convenience. But using English spinach, homegrown spinach or even frozen spinach would work just as well. As long as it is well washed and then roughly chopped before it is added the result will be delicious.

The flavour profile

The sweetness of the spanakorizo comes from the browned onions, spinach and the tomatoes added. The sumac and lemon juice give the meal its tangy flavour. When I make this meal without tomatoes I tend to add dill for a more aromatic finish.

For more vegetarian/vegan creations, traditional and non, check out this link!