Spanakoriso

Ingrediants

1 bunch fresh spinache (it must be fresh not the forzen stuff)
1 tin crushed tomatoes
1 large white onion
6 large mushrooms
1 and a half cups long grain rice
1 liberal amount of olive oil
3 Lemons squeezed and pitted

Utinsels

1 500ml cooking pot
chopping board
knife
tablespoon
measuring cup

Method:

Dice onion
Chop spinache and clean under cold running tap. Do this well so as to clear out all the dirt
Measure rice and put to the side
Chop mushrooms any way you like them
Open tin of crushed tomatoes

Cooking Method:

Fry onion in a generous amount of olive oil
Add cleaned spinache and stir well
Add about half a cup of water and stir in well
Allow spinache to cook in water it will soften
Turn down heat to low
Once spinache has softened put in mushrooms
Cook with mushrooms for about four minutes
Add crushed tomatoes and rice
Add 2 cups of water
Add salt and pepper
Stir constantly as rice has a tendancy to stick to bottom of pot and burn
It is ready when the rice is cooked
Add lemon at the end and stir. Allow to sit for about five minutes.

Serve with : Black Jumbo Kalamata Olives, Fetta Cheese (Bulgarian Fetta), Pickled Hot Peppers and some nice fresh crusty Italian bread! Garlic break goes well too.

This is a vegetarian dish but it tastes absolutely gorgeous. A nice red wine (sweet perhaps Labrusco) goes really well.

Cooking time approximately 30 - 45 minutes

If you cook this at home please let me know what you think and if the recipe is spot on!