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This recipe was featured in Vegetarian.
Katherine Suarez | CoServ
This Greek dish is a great way to get started using an Instant Pot.
2 cups jasmine rice
2 tablespoons plus 1 teaspoon Olive oil, divided use
1/4 cup cashews
2 teaspoons Greek seasoning, divided use
2 tablespoons fresh dill, divided use
1/2 medium yellow onion, sliced
4 cloves garlic, minced
2 cups water
1 bag (12 ounces) frozen spinach, thawed and drained
Juice of 1 large lemon
Salt and pepper, to taste
Feta cheese crumbles, for garnish
Cook’s Tip: To make this dish without an Instant Pot: In Step 3 increase the water to 3 cups and add it and the rest of the ingredients into a large saucepan. Bring to a boil, then reduce heat to medium-low, cover and simmer for 18 minutes. Remove from heat and let stand 5 minutes, then fluff with a fork before serving.
1. Rinse the rice until water runs clear, drain and set aside. Set a small sauté pan over medium heat. Add 1 teaspoon of olive oil and the cashews to the pan and toast until golden brown, stirring occasionally. Remove the pan from heat and stir in 1 teaspoon Greek seasoning and a pinch of dill. After removing cashews from the pan, give them a rough chop and set aside.
2. Set an Instant Pot to sauté and add 2 tablespoons olive oil and the sliced onion to the cooker’s inner pot. Stir to coat onion and cook until softened, stirring occasionally. Add garlic and sauté for about 1 minute, being careful to not burn it.
3. Add the water, spinach, rice, rest of the dill and 1 teaspoon Greek seasoning into the Instant Pot. Stir, place the lid and set to high pressure for 1 minute, then let rest for 15 minutes to allow the pressure to release naturally. Release excess pressure if needed before removing lid. Stir in lemon juice and salt and pepper. Sprinkle the top of the spanakorizo with cashews and cheese before serving.