Spanakorizo – raw Greek spinach and ‘rice’
This is one of my all time favorite Greek dishes. It combines fabulous textures, flavors and healthy ingredients – spinach, cauliflower, olive oil and dill. This raw, vegan version, in which cauliflower takes the place of rice, is even healthier than the traditional Greek recipe. I hope you enjoy it.
Raw spanakorizo - spinach and 'rice'
- 1 medium cauliflower, broken into small florets, stem removed
- 1 large bunch spinach, thick stalks removed, chopped into small pieces
- ½ cup pine nuts
- 1 medium leek, very finely sliced
- ¼ cup spring onions, very finely chopped
- ¼ cup olive oil
- 2 tablespoons lemon juice
- 2 tablespoons fresh parsley, finely chopped
- 2 tablespoon fresh dill, finely chopped
- salt and pepper
- extra pine nuts, lemon wedges and dill to serve
- Process the cauliflower and pine nuts in a food processor until it resembles cooked rice. Use the pulse function on your processor. Be careful not to over process.
- Mix the leeks with ½ tablespoon of olive oil.
- Dehydrate cauliflower ‘rice’ and spinach on separate trays for 1 hour at 115 F. At the same time, dehydrate leeks on a teflex sheet for 1 hour. After 30 minutes, add the spring onions and dehydrate for 30 minutes. Turn the ingredients every 15-20 minutes to aid the dehydration process.
- Combine cauliflower ‘rice’, spinach, leek, spring onion, olive oil, parsley and dill in a large bowl.
- Add lemon juice and salt and pepper to taste, and mix well.
- Serve your spanakorizo on an oval platter or shallow dish while it’s still warm from the dehydrator. You can serve it cold, if you prefer. Sprinkle with pine nuts, lemon wedges and sprigs of dill for decoration.
Cauliflower or jicama
If you prefer, use jicama when it’s in season. It’s a large turnip-style root and has a fairly neutral flavor that works well with this recipe. After you've processed the jicama into a rice, make sure you squeeze it dry using paper towels or a tea towel. Leave it to dehydrate for an extra half hour (total dehydrating time of 1.5 hours) if it doesn't dry out and soften up enough in one hour.
Don’t have a dehydrator?
This recipe can be made without dehydrating any of the ingredients. It’ll be a little crunchier but still very tasty.