JJ Johnson is a celebrity chef and the founder of Field Trip, an acclaimed restaurant group headquartered in Harlem, New York, that showcases rice dishes from around the globe. His new cookbook “The Simple Art of Rice: Recipes from Around the World for the Heart of Your Table,” takes readers on a culinary adventure exploring one of the world’s most essential grains.
His spanakorizo, a classic Greek rice dish, is cozy, creamy, and flavorful. It’s great as a vegetarian main or side dish. If you wish, add a can of drained garbanzo beans to the mix.
Spanakorizo
Yield: 6 servings
INGREDIENTS
1/4 cup extra-virgin olive oil
1 medium yellow onion, finely chopped
1 pound baby spinach leaves, coarsely chopped
1/4 cup fresh lemon juice, plus more to taste
1 tablespoon minced garlic
Kosher salt and freshly ground black pepper, to taste
1/2 cup sliced green onions
1 tablespoon finely chopped fresh dill
1 cup long-grain white rice, rinsed; see cook’s notes
1 1/2 cups water
2 tablespoons toasted pine nuts
1/3 cup crumbled feta cheese
Garnish: Chopped fresh Italian parsley
Cook’s notes: Rinsing rice removes excess starch for better grain separation, which gives you the rice a fluffier, less sticky texture.
DIRECTIONS
1. Heat oil in large, wide pot, such as a Dutch oven, over medium-high heat. Add onion and cook until softened and beginning to brown, about 5 minutes. Add spinach, juice, and garlic; season generously with salt and pepper. Add green onions and stir for 1 minute, then cook until spinach is wilted. Stir in dill.
2. Add rice to the pot and pour in water. Bring to boil, then reduce the heat and simmer, uncovered, for 2 to 3 minutes to blend. Reduce heat to low, cover, and cook until the rice is tender, and all the liquid has been absorbed, about 20 minutes,
3. Remove from heat and let the rice sit, covered, for 10 minutes.
4. To serve, fluff the rice with a fork and taste, adjusting the lemon juice, salt and/or pepper as needed. Stir in pine nuts. Transfer to serving bowl or individual plates, sprinkle with feta, and garnish with parsley.
Source: “The Simple Art of Rice” by JJ Johnson with Danica Novgorodoff
Award-winning food writer Cathy Thomas has written three cookbooks, including “50 Best Plants on the Planet.” Follow her at @CathyThomasCooks.com.
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October 23, 2023 at 11:43PM
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Recipe: Spanakorizo, a classic Greek rice dish, is cozy, creamy and flavorful - OCRegister
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