Spanakorizo (Greek Spinach Rice)
Transport your tastebuds to the Mediterranean with this easy, healthy and delicious Greek-style Spanakorizo recipe.
Servings: 4 servings
Ingredients
- 2 tablespoons extra virgin olive oil plus extra for serving
- 1 yellow onion finely chopped
- 4 green onions thinly sliced (white and green parts)
- 3 cloves garlic finely chopped
- 1 pound fresh baby spinach substitute frozen spinach
- 1 cup medium-grain rice such as Arborio or Carolina
- 3 cups water
- 2 tablespoons finely chopped fresh dill
- ¼ teaspoon dry mint substitute 4 finely chopped fresh leaves
- 1 tablespoon lemon juice plus extra lemon wedges for serving
- ½ teaspoon kosher salt plus more to taste
- ¼ cup crumbled feta cheese for serving
Instructions
- Preheat a large saucepan over medium heat. Add the olive oil and heat until shimmering. Add the onion, green onion and garlic and gently cook, stirring regularly, until the onion is soft and translucent, around 4 minutes. Add the spinach and cook, stirring, until wilted. Add the rice and stir to combine. Add the water, dill, mint, lemon juice, and salt and stir to combine. Raise the heat to medium-high, bring the liquid to a steady simmer, cover the pot with a tight-fitting lid, reduce the heat to low and cook, undisturbed for 20 minutes. Remove the pot from the heat and gently stir through to incorporate the rice and spinach.
- Transfer the spanakorizo to a serving platter, drizzle with olive oil, garnish with crumbled feta cheese and serve with lemon wedges for squeezing. Serve with grilled lamb chops and ladolemono (see recipes below).
Video
Nutrition
Calories: 344kcal | Carbohydrates: 56g | Protein: 9g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 8mg | Sodium: 500mg | Potassium: 772mg | Fiber: 5g | Sugar: 2g | Vitamin A: 10812IU | Vitamin C: 38mg | Calcium: 186mg | Iron: 6mg