Spanakorizo with Pine Nuts

1. Preparation

Rinse 250g of fresh spinach under cold water to remove any dirt or grit.

Remove any tough stems and roughly chop the spinach.

Chop 1 medium onion and 2-3 cloves of garlic finely.

Measure out 200g of rice (preferably short-grain or medium-grain).

Toast 50g of pine nuts in a dry skillet over medium heat for 2-3 minutes until golden brown, stirring frequently to avoid burning.

Gather and measure 1 teaspoon of dried oregano, 1 tablespoon of olive oil, salt, and pepper to taste.

2. Cooking

In a large pot, heat 1 tablespoon of olive oil over medium heat.

Add the chopped onion and sauté for about 5 minutes until it becomes translucent.

Add the minced garlic and stir for an additional minute, being careful not to burn it.

Stir in the chopped spinach and cook until it wilts, about 3-4 minutes.

Add the rice to the pot and stir well to combine with the spinach, onion, and garlic.

Pour in 400ml of vegetable broth and bring to a simmer.

Add the dried oregano, salt, and pepper, and reduce the heat to low.

Cover the pot and let it cook for about 15-20 minutes, or until the rice is tender and the liquid has been absorbed.

Once cooked, fluff the rice with a fork and gently fold in the toasted pine nuts.

Taste and adjust seasoning if necessary before serving.