Рецепт Spanakorizo With Butternut Recipe
It has been my aim with every Freshly Blogged challenge to use all of the ingredients we have been given in the most creative way I possibly can, while staying true to my cooking style. This week I used the ingredients as inspiration to make a version of Spanakorizo. This vegetarian dish is of Greek origin and usually includes only spinach and rice. I wanted to incorporate all of the ingredients into a one pot wonder that not only is pleasing to the palate, but that can be versatile enough to satisfy any vegetarian, as well as make a great accompaniment as a side dish. Dave and I had this for supper on Friday night with venison, and on Saturday night with chicken livers and on Sunday night with a crayfish curry. It worked well as a stand alone dish and together with all the other things I added to it. So, mission accomplished. Not only that, it can be prepared in advance and even served cold as a salad. Top it with an egg for a great light lunch.
Spanakorizo With Butternut Recipe
Ingredients:
- 15mls olive oil plus extra for drizzling
- 2 leeks, thinly sliced
- salt and freshly ground black pepper to season
- 1 garlic and herb stock cube
- 250mls boiling water
- 105g long grain rice
- 1 tin chopped tomatoes
- 1 butternut, cut in half at the bulge and the bottom part peeled and cut in half
- 2.5mls vegetable oil
- 10 stalks thyme, picked
- 5 slices baguette
- 15g butter
- 300g spinach, washed and stalks trimmed
- 65g herbed feta, crumbled
Method:
Preheat the oven to 200°Celsius
Heat the oil in a large lidded pan
Sauté the leeks until soft
Dissolve the stock cube in the water
Add the rice and the stock water to the leeks
Bring to the boil
Add the tomatoes and bring to the boil
Cover and turn off the heat and leave to steam
Remove the seeds from the butternut and set aside
Cut the butternut into bite size chunks
Drizzle with olive oil and season
Place on a lined baking tray and sprinkle with the thyme
Roast for 30 minutes before gently folding into the rice
Heat the butter in a frying pan
Toast the baguette slices and salt them once crisp
Remove from the pan and cut into croutons and set aside
In the same pan wilt the spinach and set aside to cool slightly
Squeeze the excess water out of the spinach, season and chop
Add the spinach to the rice and mix in
Wash and dry the butternut seeds removing all the flesh
Toss in the vegetable oil and season with salt
Once the butternut has cooked, reduce the oven temperature to 180°Celsius
Bake the butternut seeds for 8 minutes, mixing a few times to make sure they cook evenly
Drain on a kitchen towel once cooked
Add the feta to the rice and adjust the seasoning
Serve in a large bowl with the croutons and seeds as garnish
2.2
http://tandysinclair.com/spanakorizo-with-butternut-recipe/
Recipe from Lavender & Lime Blog ALL RIGHTS RESERVED http://tandysinclair.com
Sadly, I was chopped from the competition for my submission of a terrine the judges thought was a quiche and a pavlova that they did not find inspiring. I must say that the inspiration was lost when they added vinegar and corn flour to our pantry ingredients after I was told I could not use them, but another blogger did. My lack of enthusiasm for participating in a competition where the rules kept changing to suit one blogger clearly showed in my submission.
What I blogged:
Tandy
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About Tandy
I am a foodie who is passionate about regional and seasonal produce. I live in a cottage by the sea with my husband, our three dogs, a tortoise and a fish. We are busy building a house which is an adventure all in itself. Each year we visit a new place to experience the food of the area.