Greek Spanakorizo (Σπανακόρυζο)

Ingredients

• ¾ cup long grain rice
• 24 ounce chopped frozen spinach
• ½ small red onion finely chopped
• 4 green onions (or spring onions), chopped
• 1 clove garlic, minced
• ¼ cup parsley, chopped
• ½ cup Greek extra virgin olive oil
• 2 - 8 ounce cans tomato sauce
• 1 tablespoon tomato paste
• 2 cup water
• Salt & pepper to taste
• 2 lemons
• 1 juiced
• 1 sliced for serving / garnish
• ¼ cup imported Greek feta, crumbled

Instructions

1. 1
   Rinse rice thoroughly in cold water until water is clear and excess starch is removed. Drain and set aside. Thaw, drain, and ring out frozen spinach using cheesecloth to remove as much liquid as possible.
2. 2
   In a medium pot, sauté green onion, red onion & garlic in olive oil over medium heat. Continuously stir so that onions & garlic do not burn. Once onions become translucent, about 2-3 minutes, reduce heat to medium-low. Add spinach & parsley, then add rice, stir to evenly coat all ingredients.
3. 3
   Next add tomato sauce, tomato paste, water, & juice of 1 lemon, stir to evenly coat all ingredients. Add salt & pepper to taste.
4. 4
   Cover and continue to cook on medium-low for 25 - 30 minutes or until rice is cooked. Serve in a pasta bowl with a sprinkle (about 1-2 tablespoons of crumbled feta) and 1 lemon wedge for additional flavor.