One thing I love with roast lamb is Spanakorizo. I’ve never really followed a recipe, I just kind of winged it one time after tasting it. And it worked. The classic flavours of lemon, dill and green veg is just awesome.
The amount of veg in this is what makes me love it (normally this would just contain spinach, but everyone loves a good zucchini, right?). The kids loved it too, it would be perfect for a Meat-free Monday dinner.
If you haven’t noticed by now, I’m a bit of a fan of cheese! So this recipe breaks with the norm and slips in some fetta.
Spanakorizo
Yield:
6 adults 2 kids
Prep Time:
5 minutes
Cook Time:
45 minutes
Total Time:
50 minutes
Spanakorizo
Ingredients
- 2 leeks, thinly sliced
- 4 tbsps olive oil
- 1 clove garlic, minced
- zucchini, grated
- 1 bunch silverbeet, stems removed, chopped
- 1 litre vegetable stock
- 200 grams fetta cheese, crumbled
- 2 teaspoons dried dill
- zest of one lemon
- juice of one lemon
- 2 cups arborio rice
Instructions
- warm the olive oil over medium heat in a saucepan.
- Add the leeks, lemon zest and garlic. Cook until the leeks are soft.
- Add the rice and stir through.
- Lower the heat.
- Add 1 cup of vegetable stock and the dill.
- Stir until fully absorbed.
- Add the zucchini and one third of the silverbeet and one cup of stock. Stir until absorbed.
- Add the rest of the silverbeet, and another cup of stock. Stir until fully absorbed.
- Add the final cup of stock, the lemon juice and the cheese.
- Stir until fully absorbed.
- If the rice is not fully cooked, continue stirring until fully cooked, adding water if it becomes to dry.
- Serve hot.
- Serves 6 adults and 2 kids. (freezes well).
Nutrition Information:
Yield: 6 Serving Size: 1 plateAmount Per Serving: Calories: 330 Total Fat: 21g Saturated Fat: 8g Trans Fat: 0g Unsaturated Fat: 11g Cholesterol: 33mg Sodium: 694mg Carbohydrates: 27g Fiber: 1g Sugar: 3g Protein: 10g
This nutrition information is generated using software. Please check with a nutritionist for any specific questions.
