“Spanakorizo is an everyday dish for my family because it complements whatever we put on the table,” says the chef
Johnson describes the flavor as "briny and herbaceous." Though it goes everything, some of his favorite pairings are branzino, roasted chicken and meatballs.
“It’s the ultimate one-pot meal, and you likely have all the ingredients in your fridge," he says.
When warming up leftovers, sprinkle a few tablespoons of water to soften and rehydrate the rice, says Johnson. Then heat in the microwave for 1 minute per cup of rice.
JJ Johnson’s Greek-Style Rice With Spinach, Feta & Pine Nuts
¼ cup extra-virgin olive oil
1 medium yellow onion, finely chopped
¼ cup fresh lemon juice (from 2 lemons)
2 large garlic cloves, minced
1 tsp. kosher salt
¼ tsp. freshly ground black pepper
2 large scallions, sliced (about ½ cup)
1 Tbsp. finely chopped fresh dill (from 1 bunch)
1 cup uncooked long-grain white rice, rinsed
1½ cups water
8 oz. baby spinach or spinach leaves, coarsely chopped
2 Tbsp. toasted pine nuts
1½ oz. feta cheese, crumbled(about ⅓ cup)
Chopped fresh flat-leaf parsley, for serving
1. Heat olive oil in a large pot or Dutch oven over medium high. Add onion; cook, stirring often, until softened and beginning to brown, about 5 minutes. Stir in lemon juice, garlic, salt and pepper. Add scallions; cook, stirring constantly, until fragrant, about 1 minute. Stir in dill.
2. Stir in rice, and pour in water. Bring to a boil over medium high; reduce heat, and simmer, uncovered, for 2 minutes to blend. Reduce heat to low; cover, and cook until rice is tender and all the liquid has been absorbed, about 15 minutes.
3. Uncover, and stir in spinach. Remove from heat; let stand, covered, until spinach wilts, about 5 minutes. Uncover; add pine nuts, and fluff rice with a fork. Transfer rice to a serving bowl; sprinkle with feta and chopped parsley.
Active time: 20 minutes
Total time: 40 minutes
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