This was originally a spanakorizo recipe that a friend found on Pinterest for a Greek night that we did, it was so good and I felt inspired to remake it and jazz it up for Christmas.
*insert origin stories of all ingredients and spanakorizo in Greece and my family story about my grandmas house…*
Just kidding. that’s cruel.
1 quart chicken broth
1 8oz bag cranberries
1 bag of spinach (approx 4 cups)
2 cups diced mushrooms
Half a large onion, diced
Juice from Half a meyers lemon
Two bags Cilantro Lime RightRice
6 oz grated manchego cheese
Sea Salt and pepper to taste
(All ingredients organic and ethically sourced)
Sauté onions, mushrooms, and cranberries in a hot Dutch oven with a tablespoon of cooking fat (something mild like butter, duck fat, or avocado oil. Don’t use vegetable oil) until the cranberries start to pop, add spinach and continue to sauté. Add salt and pepper and (you guessed it) continue to sauté (a little repetitive aren’t I).
Once cranberries are cooked down and spinach has wilted, mushrooms are cooked and onions are translucent, add half of the grated manchego, lemon juice, and stir; then add chicken broth and bring to a light boil.
Once boiling, add two packets of RightRice, stir, turn heat off, and cover with a lid.
Approximately ten minutes or so later, rice substitute should have absorbed the liquid, you can top with the remaining cheese while still hot, and serve to unsuspecting guests who are about to find out what a killer combo spinach, cheese, and cranberries can be.
That’s what’s up.
Notes: you don’t have to use RightRice substitute, you can sub regular rice, quinoa, or a rubber ducky but I can’t help you with the amount of broth needed or cooking time. Perhaps don’t sauté as long , or add all ingredients together at once and simmer together for the duration the rice needs? *shrug* you’ll have to let me know.