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.
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
Serving: 1plate | Calories: 330kcal | Carbohydrates: 27g | Protein: 10g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 11g | Cholesterol: 33mg | Sodium: 694mg | Fiber: 1g | Sugar: 3g
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