Today's recipe comes from Nafsika Antypas who's vegan lifestyle show Plant-Based by Nafsika airs on A&E this July. I'm super excited to see all the interviews and cooking demonstrations that are 100% plant-powered! Vegan lifestyle is here to stay, as some of you already know, this is just one more sign of that. Read out more about the show here. Nafsika is sharing delicious Greek-style spinach and rice recipe that takes just about 30 mins to make so it's perfect for those days when you don't feel like spending too much time in the kitchen.
Prep Time: 5 mins
Cooking Time: 20-25 mins
- 3 tbsp EVOO (extra virgin olive oil)
- 1 cup water, pre-boiled
- 2 garlic cloves, crushed or chopped
- 1/2 leek, chopped
- 1 carrot, chopped
- 1/2 cup wholegrain rice
- 3 tbsp tomato sauce
- 1 lemon
- sea salt
Pour a generous amount of EVOO (extra virgin olive oil, at least 3 tbsp) over low heat in a large pot.
Add in the chopped carrot, leek and garlic, and rice. Add in a few dashes of salt, pepper and oregano. Simmer for a couple of minutes while you rinse the fresh spinach.
Add in the spinach and enough water (preferably pre-boiled) to cover half the spinach. (The water will later get absorbed.) Finally, add in 3 tbsp of tomato sauce (or pureed tomato).
Bring to a boil and then lower heat to low-medium. Cook uncovered for 20-25 minutes, stirring more frequently towards to end.
Squeeze some lemon over your dish before serving.