Revithorizo
serves 4 to 6
- 1 can organic chickpeas (drained)
- 1 cup white rice such as Uncle Bens
- 1 ½ cups water with 1 teaspoon better than boulleion
- ½ cup marinara sauce
- 2 cloves garlic finely minced
- ½ white onion finely chopped
- 3 cups fresh baby spinach
- salt to taste about ¼ teaspoon
- ground black pepper
- pinch of cayenne pepper
- ¼ teaspoon ground cumin
- 3 tablespoons fresh chopped dill
- 3 tablespoons olive oil
Stovetop: In a braiser such as a Le Creuset or a stainless steel pan with a lid add 3 tablespoons of olive oil. On low heat, add the chopped onions and garlic and saute for a couple of minutes until translucent. Then add the drained chickpeas, rice, marinara sauce, spices and dill and spinach and saute for 2 minutes. Add the liquid and cook on low for 15 minutes with the lid covered. After the 15 minutes, remove from heat and let it sit covered for another 10 minutes. Serve warm with grated myzithra or feta cheese!
Instant Pot: Press saute and add 3 tablespoons of olive oil. Add the chopped onions and garlic and saute for a couple of minutes until translucent. Then add the drained chickpeas, rice, marinara sauce, spices and dill and spinach and saute for 2 minutes. Add the liquid and stir all together. Turn saute button off. Seal the lid and set the Instant Pot to 8 minutes rice setting. Once done, release pressure and serve hot. Serve warm with grated myzithra or feta cheese!