Spinach Rice paired with Lemon-Garlic Prawns

Spinach Rice paired with Lemon-Garlic Prawns—a flavorful, healthy meal that’s sure to impress!

Spinach Rice (Spanakorizo)

Ingredients:

• 1 cup long-grain rice (basmati or jasmine)
• 1 1/2 cups vegetable or chicken broth
• 2 tbsp olive oil
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 4 cups fresh spinach, chopped
• 1/2 cup fresh dill or parsley, chopped
• Zest and juice of 1 lemon
• Salt and pepper, to taste
• Feta cheese (optional) for garnish

Instructions:

1. Cook the rice: Rinse the rice under cold water. In a medium saucepan, bring the broth to a boil. Add the rice, reduce heat to low, cover, and simmer for 12-15 minutes or until the rice is tender and all the liquid is absorbed. Set aside.

2. Sauté onions and garlic: In a large skillet, heat olive oil over medium heat. Add the chopped onions and cook until soft and translucent, about 5 minutes. Stir in the garlic and cook for another minute.

3. Add spinach: Stir in the chopped spinach and cook until wilted, about 2-3 minutes. Season with salt and pepper.

4. Combine with rice: Fluff the cooked rice and add it to the skillet with the spinach mixture. Stir in the fresh dill or parsley, lemon zest, and lemon juice. Mix everything together, taste, and adjust seasoning if needed. Keep warm while you prepare the prawns.

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Lemon-Garlic Prawns

Ingredients:

• 1 lb (450g) large prawns, peeled and deveined
• 3 tbsp olive oil
• 4 garlic cloves, minced
• Zest and juice of 1 lemon
• 1/4 tsp red pepper flakes (optional, for heat)
• 2 tbsp fresh parsley, chopped
• Salt and pepper, to taste
• Lemon wedges for serving

Instructions:

1. Marinate prawns: In a bowl, toss the prawns with 1 tbsp olive oil, half of the garlic, lemon zest, lemon juice, red pepper flakes (if using), salt, and pepper. Let them marinate for 10-15 minutes.

2. Cook the prawns: Heat the remaining 2 tbsp olive oil in a large skillet over medium-high heat. Add the remaining garlic and cook until fragrant, about 1 minute. Add the marinated prawns in a single layer.

3. Sear the prawns: Cook the prawns for 2-3 minutes per side, or until they turn pink and opaque. Be careful not to overcook them, as prawns can become rubbery.

4. Finish and serve: Remove the prawns from the skillet and sprinkle with fresh parsley. Serve with lemon wedges on the side for an extra burst of citrus.

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To Serve:

• Plate the Spinach Rice and top with a generous portion of the Lemon-Garlic Prawns. Garnish with crumbled feta (optional) and extra parsley.
• Serve with a fresh green salad or some roasted vegetables for a complete meal.

This dish offers a perfect balance of zesty, garlicky prawns and nutrient-rich, lemony spinach rice!