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Greek-Style Spinach and Tomato Rice
Spanakorizo, or spinach rice, is a classic home-style Greek dish. For our version, instead of long-grain rice, we use medium-grain Arborio rice to achieve a creamy, velvety consistency similar to Italian risotto. We also cook the rice using a method similar to our risotto technique, adding boiling liquid to the grains in multiple batches and stirring vigorously to heighten their starchiness. The rice gets depth of flavor and a rusty hue from tomato paste that’s sautéed until it begins to caramelize. If you have feta, crumble some on just before serving; the cheese adds a welcome tang and creamy richness.
tablespoons extra-virgin olive oil
medium yellow onion, finely chopped
01In a 12-inch nonstick skillet over medium, combine the oil and onion; cook, stirring occasionally, until the onion has softened, about 10 minutes. Add the tomato paste and cook, stirring, until the paste begins to brown, about 2 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds.
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