The Olive and the Caper: Adventures in Greek Cooking
Tags: pilaf spinach Greek challenge
Recipe Reviews
Queezle_Sister from Salt Lake City, UT
Delicious pilaf with lots of spinach. However, I was unable to fit the called-for 3 lbs of spinach into my pot. I had a 2.5 lb bag, and still used only about 3/4 of it. I used a large dutch oven, sautéed the onion and rice as directed, and then added the spinach and water. I kept adding more spinach as it started to cook down, trying to fit it all in. The unintended consequence is that I lost a lot of water (steam), and so needed to add more water and cook it about 7 minutes longer than directed.
But I will say it was better than expected, and the lemon zest among the other final herbs really elevated this dish.
kateq from annapolis, md
This very easy and very healthy pilaf is wonderful! I followed the recipe exactly, using arborio rice and roma tomatoes (the only decent tomatoes available at this time of year). The combination of fresh herbs and lemon makes this remarkably fresh tasting -- adding them at the end is brilliant. I love the idea of adding a protein -- some shrimp or crab -- and making this a true main dish.
cadfael from , NS
I have made this recipe many times sometimes using arborio and sometimes with imported Italian orzo. I do find the orzo from Italy cooks up better with a little tooth to it, and not mushy like some of the local brands. I love this recipe with the orzo. I also know that it is traditional to use orzo in this type of preparation, at least with the many local greek restaurants in my area. I also use tin Italian San Marzano tomatoes in winter when I can't get good fresh ones. Just before serving I grate Greek Kefalotyri cheese on top of pilaf in the serving dish. My husband loves this.
Login or register to add your own review of this recipe.