Hortorizo, Comforting Greens and Rice
I just love the soul-sating vegetable rice dishes of Greece, less complicated and more satisfying that risotto, and dense with nutrition, too. Serve this alone with a shaving of feta and drizzling of Greek olive oil, or as a side for a nice piece of fish. To find some of the artisinal Greek products you'll need to make this, visit my online shop here, where you'll discover a host of lovingly curated Greek ingredients.
- ⅔ cup extra virgin Greek olive oil
- 1 large onion finely chopped
- 2 garlic cloves finely chopped
- 1 ⅓ cups Greek rice preferably the “Carolina” variety
- 1 ½ pounds mixed sweet such as spinach, Swiss chard, chervil, and sweet sorrel, trimmed, chopped, washed, and drained thoroughly
- 3 cups water or 1 cup each of water, dry white wine, and vegetable stock
- 1 bunch dill stems trimmed, leaves chopped
- Salt and freshly ground black pepper. to taste
- Juice of ½ a fresh lemon or more, to taste
Heat 3 tablespoons olive oil in a wide, deep pot over medium heat. Cook the onion until soft and very lightly browned, about 8 minutes. Add the garlic and stir to soften for about a minute.
Add the rice and stir to coat in the oil.
Add the greens mixture to the pot in increments if necessary, stirring to combine with the rice-onion mixture. When all the greens have been added and are wilted, pour in 3 cups water or a combination of water, white wine and vegetable stock. Cover the pot, reduce heat to low, and let the hortorizo simmer for about 40 minutes, until everything is soft. Stir in the dill. Season to taste with salt, pepper, and lemon juice.
Serve alone, with a generous drizzle of remaining or additional olive oil and a little extra lemon juice, or serve with one of the following accompaniments
-Shaved feta, pink peppercorns and lemon wedges
- Dusting of hot paprika & Greek yogurt
- Sunnyside up egg
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