A delicious and nourishing winter or spring recipe suitable for all constitutions.
Vata can be more generous on the rice add a pinch cumin and replace olive oil with ghee. Kapha will have minimise the rice and oil, and prefer more spinach. Pitta will prefer lime to lemon.
AYURVEDIC SPINACH RICE – SPANAKORISO
- 1 onion
1 garlic clove
70 g olive oil
2 fresh onions
1/2 bunch dill
100 g glacé rice (or 250g if you like it more bulky)
1 L vegetable stock organic
1 Kg fesh spinach leaves (you can also use frozen)
lemon zest from 2 lemons or lime
juice from 2 lemons or lime
1 lemon or lime
Manouri or fresh cheese (optional)
olive oil, pepper, oregano
- Cut onion and garlic in medium size pieces
Pour 2 tablespoons of olive oil in a pan and put to heat
Add onions, garlic, salt and pepper and stir fry
Cut the white part of fresh onions and the stalks of the dill in small pieces and add in the pan
stri fry for 1 minute
Add the rice and stri fry 1-2 minutes
Add the organic vegetable stock gradually whilst you mix continually on medium fire for 13-15 mns, until the rice cooks and becomes “al dente”
Put the spinach in a bowl having pe-reviously rinsed it out meticuloously to avoid any sand
Press it strongly with your hands to take the water out.
Pour into the pan and let it cook for 3-4 mns on low to medium fire
If there is no liquid in the pan left, you can add 100g of water and juice from 1 -2 lemons
Cut the green part of the fresh onions and the rest of the dill in small pieces
Add in the pan with the zest of 2 lemons and the rest of the olive oil and mix.
- Leave to cool for flacours to be fully absorbed by the rice
- Serve with slices of lemon, manouri cheese, fresh pepper and oregano