Pilaf with Wild Greek Greens

Risotto with Wild Greek Greens

Everyone has a special recipe made by his mother, grandmother, or aunt. Well I have a pretty big bunch of such recipes ( this family made some really talented cooks) and the one that I am referring too today is spinach with rice. When I was younger I knew many of my friends, who wouldn't eat eat their food, cause the spinach would be overcooked or it would look like a wimp in your plate. However, I loved that food! My mum never said "you have to eat all of your spinach to be strong tomorrow" not even once. Or let's just assume that she didn't say that. 

Nowadays living in Crete, where eating wild greens is something common (they sell them in the groceries and they collect them for themselves a lot), I thought that I should try that fav with some more greens. It's time to evolve this classic dish.

Risotto with Wild Greek Greens recipe
saute greens

Wild Greens Risotto (makes for 2)

Ingredients:

:: a large bunch of giachnera (= a bunch of wild greens) (approx. 400g.)

:: or if you live in Crete, where giachnera are very common, you can buy the greens separately; look for chards, tsimoulia (Cretan green), spinach, leek, wild asparagus, dill

:: 1 big mug of white rice (Carolina)

:: 1 large lemon

:: garlic, onion

:: salt, pepper, oregano, sweet paprika

Procedure:

Firstly, wash the greens in the sink really well, put some vinegar and let them soak in water to remove any dirt and bugs.

Then saute the garlic and onion and when they turn golden and nice, add the hard greens' stems cut in pieces as being harder thy need more time than the leaves to soften. After 2-3 minutes add the spices and the green's leaves cut into pieces too and stir well until they wilt a bit and reduce their volume in the pot. Then add the rice, saute for 2-3 more minutes and add a little (and not all the water at once to fill the pot ) warm or hot water. When the rice sucks the liquid fill with extra water, until it's completely cooked.

Serve with lemon and lots of sweet paprika .

Risotto with Wild Greek Greens recipe

If you cook this meal, you will notice that it is much more mellow and it has a fuller taste than the plain spinach with rice. For me every bite is a surprise of flavors. Such an easy and great dish, one of my favorite Cretan ones. Bon appetit! :)

3 Comments

Déspina Kortesidou

Déspina Kortesidou was born with the April flowers sometime in the '90s in the sunny peninsula of Greece. She is a graduating master student of neuroscience & metabolism, and a born adventurer.

(3rd person statements sound so official, love it)

She founded In Whirl of Inspiration, back in 2011 when she was (just) a biology student, in the island of Crete. In Whirl of Inspiration started as a creative and writing outlet for when studying molecules, became too monotonous. Recently, she started writing a children book and a not-so-children's book about the civil war in Greece. She has a soft spot for cheese, elder people, and (her own) jokes, but can't tell any as she ruins them by laughing too early. She enjoys sharing advice for eating healthier, or inspiring people to cover themshelves with plants, color and confetti.

Feel free to email her at hello@inwhirlofinspiration.com, or find her on Instagram and Twitter. (breaking the 3rd person narration to thank you properly)

Thank you so much for reading!

The Perfect Spring Risotto

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♫ ♪ Tremé. After Mardi Gras

So this is what I call the perfect spring risotto, the one with corn, mushrooms, scallions and grated goat cheese. What more to ask? Oh and and a thriving thyme! Now I am complete. Hey, have you noticed that when you eat something really tasty, you feel happy that right moment that your taste buds explore the new flavor? Not satisfied no, you feel happy and full somehow? Do I seem like a person who would tell you such things to get you try this dish? No and yes. ;)

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Ingredients (makes for one serving)

:: 1 cup of rice for risotto (e.g. Carolina)

:: 1/4 cup chopped onions

:: 1/2 cup mushroom slices

:: 1/2 cup corn

:: 1/2 cup goat cheese

:: 1 scallion

:: dill

:: white wine

:: 1 spoon of butter

:: salt, pepper, thyme

Procedure

Saute the chopped onion and when it becomes gold and nice put the mushrooms too in the pot too. Add the rice and mix well for 1-2 min. then add some white wine and wait until it all evaporates. Now add your corn, pepper, salt and a small dose of boiled water ( having a water kettle can be really helpful ) and wait until it's all absorbed by the rice while you mix rhythmical. Then add the next dose and so on. Your risotto is pitch perfect when it's mushy but not sticky and the rice's heart is still hard.  Remove the pot from the stove and add a spoon of butter, the goat cheese, some dill and your chopped scallions. Mix well and serve. Garnish with some fresh dill, scallions and goat cheese.

(Note: I didn't let my risotto to become very wimpy so theoretically it's not the perfect risotto. Only theoretically.)

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And take a look at my thyme! Oh holly moly me oh my, it's so green and elegant and every time I water it it emerges that strong filling smell of its. But more info and tips about plants in pots and stuff in the next upcoming posts! :)

Μα κοιτάξτε λίγο και το θυμάρι μου. Τόσο πράσινο και χαριτωμένο να αναδύει την δυνατή μυρωδιά του κάθε φορά που το ποτίζω. Αλλά για περισσότερες πληροφορίες και τιπς για φυτά σε γλάστρες, θα περιμένετε τις επόμενες αναρτήσεις. Οκευ;

5 Comments

Déspina Kortesidou

Déspina Kortesidou was born with the April flowers sometime in the '90s in the sunny peninsula of Greece. She is a graduating master student of neuroscience & metabolism, and a born adventurer.

(3rd person statements sound so official, love it)

She founded In Whirl of Inspiration, back in 2011 when she was (just) a biology student, in the island of Crete. In Whirl of Inspiration started as a creative and writing outlet for when studying molecules, became too monotonous. Recently, she started writing a children book and a not-so-children's book about the civil war in Greece. She has a soft spot for cheese, elder people, and (her own) jokes, but can't tell any as she ruins them by laughing too early. She enjoys sharing advice for eating healthier, or inspiring people to cover themshelves with plants, color and confetti.

Feel free to email her at hello@inwhirlofinspiration.com, or find her on Instagram and Twitter. (breaking the 3rd person narration to thank you properly)

Thank you so much for reading!