This recipe is by JJ Johnson, a celebrity chef and the founder of Field Trip, an acclaimed restaurant group that showcases rice dishes from around the globe.
JJ Johnson is a celebrity chef and the founder of Field Trip, an acclaimed restaurant group headquartered in Harlem, New York, that showcases rice dishes from around the globe. His new cookbook “The Simple Art of Rice: Recipes from Around the World for the Heart of Your Table,” takes readers on a culinary adventure exploring one of the world’s most essential grains.
His spanakorizo, a classic Greek rice dish, is cozy, creamy, and flavorful. It’s great as a vegetarian main or side dish. If you wish, add a can of drained garbanzo beans to the mix.1. Heat oil in large, wide pot, such as a Dutch oven, over medium-high heat. Add onion and cook until softened and beginning to brown, about 5 minutes. Add spinach, juice, and garlic; season generously with salt and pepper. Add green onions and stir for 1 minute, then cook until spinach is wilted. Stir in dill.
2. Add rice to the pot and pour in water. Bring to boil, then reduce the heat and simmer, uncovered, for 2 to 3 minutes to blend. Reduce heat to low, cover, and cook until the rice is tender, and all the liquid has been absorbed, about 20 minutes,4. To serve, fluff the rice with a fork and taste, adjusting the lemon juice, salt and/or pepper as needed. Stir in pine nuts. Transfer to serving bowl or individual plates, sprinkle with feta, and garnish with parsley.
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