Rice Tricolore

In the 1970's, the culinary scene was abundant with such dishes; colors were everywhere, the style was heavy and full with multiple decorative features in each dish. This 3 colored rice dish is in total opposition to the minimal tendencies of our day, but can definitely be used to liven up a table anywhere and accompany a variety of main courses, be they meat or vegetables!

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  • 2 1/2 cups long grain rice
  • 1/4 cup oil
  • 3/4 cup tomato sauce
  • 3/4 cup parboiled spinach or 250 gr of fresh spinach
  • salt & pepper
  • green olives for garnishing


Boil or sauté spinach in very little oil.

Then pass through a food processor to convert into puree.

Boil rice in water- 1 part rice to 2-3 parts water. Rice should remain flaky.

Make sure not to over cook the rice, if it is flaky before water is absorbed, drain.

Divide into 3 equal parts and place in 3 mixing bowls.

Heat oil until clear and mix into 1 bowl of rice. This part stays white.

Mix in tomato sauce with second bowl of rice, and puréed spinach with third bowl of rice.

Take a round mold and press rice into mold in three different layers – first layer green, second layer white and third layer red, or in which ever order your aesthetic calls for.

Place onto large round dish and garnish with olives.


You may substitute butter to make a richer taste
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