Greek-Style Spinach and Tomato Rice

Ingredientes

2 tablespoons extra-virgin olive oil

1 medium yellow onion, finely chopped

3 tablespoons tomato paste

3 medium garlic cloves, minced

1 cup Arborio rice

Kosher salt and ground black pepper

4 cups boiling water, divided

5-ounce container baby spinach, roughly chopped

2 teaspoons grated lemon zest, plus 2 tablespoons lemon juice

¼ cup finely chopped fresh flat-leaf parsley OR dill

Instruções

In a 12-inch nonstick skillet over medium, combine the oil and onion; cook, stirring occasionally, until the onion has softened, about 10 minutes. Add the tomato paste and cook, stirring, until the paste begins to brown, about 2 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds.

Add the rice, 1 teaspoon salt and ½ teaspoon pepper; stir until the grains are well combined with the tomato paste. Add 3 cups of the boiling water and bring to a simmer over medium-high. Reduce to medium and cook, uncovered and stirring often and briskly, until most of the liquid has been absorbed, 8 to 10 minutes.

Add ½ cup of the remaining boiling water and simmer, stirring often and briskly, until the rice is al dente and the consistency is creamy but still quite loose, 8 to 10 minutes. If the rice is thick and dry but the grains are still too firm, add some of the remaining boiling water and cook, stirring, until the rice is al dente.

Off heat, add the spinach, lemon zest and juice, and half of the parsley. Stir until the spinach is wilted, then taste and season with salt and pepper. Serve sprinkled with the remaining parsley.

Notas

Spanakorizo, or spinach rice, is a classic home-style Greek dish. For our version, instead of long-grain rice, we use medium-grain Arborio rice to achieve a creamy, velvety consistency similar to Italian risotto. We also cook the rice using a method similar to our risotto technique, adding boiling liquid to the grains in multiple batches and stirring vigorously to heighten their starchiness. The rice gets depth of flavor and a rusty hue from tomato paste that’s sautéed until it begins to caramelize. If you have feta, crumble some on just before serving; the cheese adds a welcome tang and creamy richness.