{"id":7274,"date":"2023-02-23T11:29:07","date_gmt":"2023-02-23T11:29:07","guid":{"rendered":"https:\/\/satyamskitchen.com\/?post_type=cp_recipe&p=7274"},"modified":"2023-02-23T12:12:46","modified_gmt":"2023-02-23T12:12:46","slug":"spanakorizo","status":"publish","type":"cp_recipe","link":"https:\/\/satyamskitchen.com\/recipes\/spanakorizo\/","title":{"rendered":"Spanakorizo"},"content":{"rendered":"
In a large pot or Dutch oven over medium heat, saut\u00e9 the onion, garlic cloves, spring onions, and dill leaves in olive oil until softened, for about 5 minutes.<\/p>\n<\/div>\n<\/div>\n
Mix in the salt, black pepper powder, and rice, and saut\u00e9 for 3-4 minutes before pouring in the white wine and mixing well.<\/p>\n<\/div>\n<\/div>\n
Add the chicken stock in batches while mixing constantly and bring to a boil. Then reduce the heat and let it simmer until the rice is boiled and al dente.<\/p>\n<\/div>\n<\/div>\n
Add the spinach in two batches, along with dill, lemon zest, and lemon juice, and mix well.<\/p>\n<\/div>\n<\/div>\n
Finish by adding olive oil and giving it one final mix before serving.<\/p>\n<\/div>\n<\/div>\n
Spanakorizo is now ready to be served.<\/p>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","template":"","recipe_category":[149],"class_list":{"0":"post-7274","1":"cp_recipe","2":"type-cp_recipe","3":"status-publish","5":"cp_recipe_category-main-course"},"yoast_head":"\n