use left or right arrow keys to navigate the tab,
Page First page Last page More pages Next page Previous page
Press Enter or Space to expand or collapse and use down arrow to navigate to the tab content
Click to read more about this recipe
Your webbrowser is outdated and no longer supported by Microsoft Windows. Please update to a newer browser by downloading one of these free alternatives.

Spinach with rice stew

  • Cooking time30 minutes
  • Prep time20 minutes
  • Servings4 portions
recipe image Spinach with rice stew


  • 1000 gr. spinach, coarsely chopped
  • 1 onion, minced
  • 3 scallions, minced
  • 1 small bunch of dill, minced
  • 1 small bunch of parsley, minced
  • 1 teaspoon of concentrated tomato juice
  • 120 gr. carolina rice
  • 200 gr. tomatoes concassé
  • 1 teaspoon sugar
  • 100 ml. Altis Chania Crete Olive Oil
  • 250 ml. vegetable broth
  • Freshly ground pepper
  • Salt


      1. In a big saucepan, we saute the onion in 3 tablespoons olive oil for 1 min.; we add the rice and, once it becomes glazed, we add the concentrated tomato juice, tomatoes, sugar and broth.
      2. We bring the rice to boil and we add all the vegetables, mixing; once their volume “drops”, we add the remaining olive oil, salt and pepper.
      3. We turn down the heat and let the food stew for 30 min., and then we serve with lemon.
      - The vegetables will release their “own” liquids during cooking, but we may add a little more broth or water if necessary - We can add fragrant herbs or chard