Spanakorizo from Silk Road Vegetarian: Vegan, Vegetarian and Gluten Free Recipes for the Mindful Cook by Dahlia Abraham-Klein
This greek-inspired rice and spinach dish marries deliciously with walnuts and crumbled feta. Pair with a Bukharian tomato Salad for a light lunch, or lemony Roasted vegetables for a light meal.
Ingredients
- 4 tablespoons roasted chopped walnuts (see Oven roasted nuts), for garnish
- 4 tablespoons crumbled feta, for garnish
- 4 tablespoons olive oil (divided use), plus more for drizzling
- 3 cups (750 ml) water
- ½ cup (115 g) wild rice
- Salt, to taste
- freshly ground black pepper, to taste
- ½ cup (115 g) brown basmati rice
- 4 cups (240 g) fresh baby spinach, washed and patted dry
- 1 onion, finely chopped
- 3 cloves garlic, smashed
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