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Greek Spinach And Leek Lenten Dishes : Spanakorizo / Prasorizo ©

March 21, 2014

 

 

 

 

 

 

These are two of my favorite Greek lenten recipes. They are full of goodness and make excellent vegetarian meals.

For my ‘learning cooks’ out there, you can start learning with any recipe, any time. Each recipe cooked is a learning process and they are written especially for my cooking students. Slowly you will build up the skills and your repertoire will grow, so don’t feel overwhelmed and not know where to start. My eldest son the other day tried out my chocolate biscuits. They were a great success. He is 24 years old and I was thrilled with the result…… so were his Canadian flat- mates!

 

Four tips to remember when planning to cook.

1. Buy ingredients the day before cooking. Prepare anything you can before hand. Wash vegetables, reserve whole in plastic bags in your refrigerator.

2. Read the recipe always through to the end, to get the full picture of what is involved.

3. Get out all your ingredients and cooking equipment BEFORE you start cooking. Prepare everything before you turn on the heat!!

4. Always taste just before serving for seasoning!!

This results in a smooth flow and gives you full control over what you are cooking and you therefore achieve a better result. This may seem obvious to some, but often, people go off looking for the ingredients, while cooking and end up burning the food 😉

 

****Lessons In Preparing And Cleaning Spinach And Leeks.

 

 

Greek Spinach And Leek Lenten Dishes : Spanakorizo / Prasorizo ©

 

Greek Spinach And Leek Lenten Dishes : Spanakorizo / Prasorizo ©

Easy

 

 

 

4 Persons

 

 

 

Ingredients : Spinach And Rice/ Spanakorizo

1 kilo fresh  tender small spring spinach leaves

6 spring onions sliced

1 bunch of fennel roughly chopped

3  tbs brown rice

3 tbs olive oil

1/4 cup water, if required

1 tsp salt, freshly ground black pepper

1 lemon cut into quarters

 

Ingredients : Leeks And Rice/ Prasorizo

3-4 medium sized leeks

6 spring onions sliced

1 bunch of fennel roughly chopped

3 tbs brown rice

3 tbs olive oil

1 tbs tomato purée

1-2 tsp salt, freshly ground black pepper

 

Method : Spinach and Rice/ Spanakorizo

Cooking The Rice.

In a small saucepan, cook rice, adding enough water to come at least 3 cm above the rice. Add 1/2 tsp salt and simmer until al dente/ just cooked. This can take up to half an hour. Drain in sieve until ready to use. I always cook the rice first, so as not to overcook the spinach and using brown rice gives the dish more consistency and is healthier than ordinary white rice. Basmati  rice could also be used.

1. Take each spinach plant, cut away root and discard yellow leaves. Soak in salted water for five minutes. Then wash each heart directly under the tap, opening it up to dislodge any earth. Wash spinach in several waters, until there is no earth visible in the rinsing water. A big washing up bowl or sink is the best way to do this.

2. Wash spring onions by cutting off roots first, then trimming green leaves. Slice into 1 cm pieces, adding some of the green leaf as well. Soak fennel leaves in slated water, rinse again, drain and chop roughly.

3. Using a medium sized saucepan, add oil and sliced spring onions. Cook over a medium heat for 3 minutes. No need for them to brown.

4. Add spinach and fennel press down with wooden spoon, the spinach will soon wilt and reduce in volume. Mix with onions and add pre-cooked brown rice. Season and add a little water, 1/4 cup, if necessary and cook with lid on for five minutes, or until spinach stalks are soft.

5. Serve straight away in warmed serving bowl. ( If there is too much liquid, pour it off.) Serve with lemon quarters. Don’t add the lemon beforehand or the spinach will blacken.

 

Leeks And Rice/ Prasorizo

1. Follow rice cooking procedure as above.

2. Using a sharp knife, cut off leek roots, trim leaves and slice half way through leek longways. Remove outer leaf and open up under tap to remove any earth.

3. Slice into 2-3 cm pieces.

4. Wash and trim spring onions the same way and slice roughly.

5. Wash fennel, by soaking in salted water first and then rinse again. Roughly chop.

6. In a medium sized saucepan place olive oil and sauté leeks and onions for five minutes. Add pre-cooked rice and enough water to three quarters cover your leeks. Add tomato purée, stir and and season. With lid on cook until leeks are tender when pierced with a sharp knife. This will take about 20 minutes over a medium heat. Check for water, so that it does not dry out. The leeks do not want to be under cooked and in any way crunchy. Check seasoning again.

7. Serve straight away in a warmed serving dish.

 

Preparing And Cleaning Spinach : This is important as it takes several rinses to remove all the earth. I usually rinse at least six times! You don’t want crunchy Spanakorizo!

 

Greek Spinach And Leek Lenten Dishes : Spanakorizo / Prasorizo ©

Place spinach in large basin and cover with water, soak for five minutes.

Greek Spinach And Leek Lenten Dishes : Spanakorizo / Prasorizo ©

Cut off root.

Greek Spinach And Leek Lenten Dishes : Spanakorizo / Prasorizo ©

Rinse heart directly under running water.

Greek Spinach And Leek Lenten Dishes : Spanakorizo / Prasorizo ©

Whistling clean !!!

Greek Spinach And Leek Lenten Dishes : Spanakorizo / Prasorizo ©

 

Soak in salted water to dislodge garden snails and the like. Go on rinsing until water is completely clean.

I always wash pre-cleaned spinach too, just to be sure. Frozen spinach can be used, but fresh garden spinach is the best.

Greek Spinach And Leek Lenten Dishes : Spanakorizo / Prasorizo ©

Cut roots off spring onions, trim leaves and wash thoroughly. Soak both onions and fennel in salted water.

Greek Spinach And Leek Lenten Dishes : Spanakorizo / Prasorizo ©

Measure out 3 tbs brown rice.

Greek Spinach And Leek Lenten Dishes : Spanakorizo / Prasorizo ©

Place in small saucepan cover with water at least 3 cm above the level of your rice. Add 1/2 tsp salt and simmer for about half an hour until just cooked. ( The rice will be cooked some more in the recipe, so don’t over cook it here.) Add more water during cooking time, if it begins to dry out. ( Here I have double the quantity of rice as I made enough for both recipes.)

Greek Spinach And Leek Lenten Dishes : Spanakorizo / Prasorizo ©

Try the rice towards the end of the cooking time to gauge when it is ready. It should be just firm inside.

 

Greek Spinach And Leek Lenten Dishes : Spanakorizo / Prasorizo ©

Leave to drain in sieve until ready to use.

 

Greek Spinach And Leek Lenten Dishes : Spanakorizo / Prasorizo ©

In medium sized saucepan, add olive oil and spring onions. Sauté for three minutes.

 

Greek Spinach And Leek Lenten Dishes : Spanakorizo / Prasorizo ©

Add washed spinach, which at first will fill all your saucepan, but it soon wilts and reduces in volume.

Greek Spinach And Leek Lenten Dishes : Spanakorizo / Prasorizo ©

Add rice, salt and pepper and mix lightly with two forks. Cook over a medium heat, for five minutes, until spinach stalks are tender. During cooking check the base of your saucepan in case it is drying out and needs a little extra water.

Greek Spinach And Leek Lenten Dishes : Spanakorizo / Prasorizo ©

 

Serve in pre-heated bowl with lemon quarters. It is best not to add the lemon juice earlier, or the lemon blackens the spinach.

Greek Spinach And Leek Lenten Dishes : Spanakorizo / Prasorizo ©

 

 

 

Leeks And Rice : Prasorizo

 

Preparing And Cleaning Leeks.

 

Greek Spinach And Leek Lenten Dishes : Spanakorizo / Prasorizo ©

Cut off leek root just above where the roots sprout.

Greek Spinach And Leek Lenten Dishes : Spanakorizo / Prasorizo ©

Trim away the leaves. Some recipes use only the white part of the leek. In a White Vichyssoise Soup for example. But in this recipe all the leek is used.

Greek Spinach And Leek Lenten Dishes : Spanakorizo / Prasorizo ©

Remove outer layer. This usually has the most earth trapped under it.

Greek Spinach And Leek Lenten Dishes : Spanakorizo / Prasorizo ©

Cut your leeks longways 3/4 way through with a sharp knife.

Greek Spinach And Leek Lenten Dishes : Spanakorizo / Prasorizo ©

Open out……

Greek Spinach And Leek Lenten Dishes : Spanakorizo / Prasorizo ©

 

…..rinse thoroughly under running water.

Greek Spinach And Leek Lenten Dishes : Spanakorizo / Prasorizo ©

Sauté Spring onions for three minutes, do not brown.

Greek Spinach And Leek Lenten Dishes : Spanakorizo / Prasorizo ©

Add leeks and chopped fennel.

Greek Spinach And Leek Lenten Dishes : Spanakorizo / Prasorizo ©

Add enough water to three quarters cover the leeks.

Greek Spinach And Leek Lenten Dishes : Spanakorizo / Prasorizo ©

Add tomato purée.

Greek Spinach And Leek Lenten Dishes : Spanakorizo / Prasorizo ©

Mix tomato purée in and add pre-cooked rice. Cover with saucepan lid and simmer for 20 minutes, or until soft when pierced with the point of a sharp knife. Taste for seasoning.

Greek Spinach And Leek Lenten Dishes : Spanakorizo / Prasorizo ©

Final result.

 

 

Greek Spinach And Leek Lenten Dishes : Spanakorizo / Prasorizo ©

 

Delicious!

 

 

 

 

 

 

 

 

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2 Comments leave one →
  1. Anna permalink
    March 30, 2014 5:23 pm

    Jane, I have never had prassorizo and am intrigued; I cannot wait to try this!

    Like

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