Greek Spinach Rice (Spanakoryzo)
User Reviews
4.4
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Prep Time
10 mins
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Cook Time
30 mins
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Servings
2 people
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Calories
864 kcal
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Course
Side Dish, Main Course
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Cuisine
Greek
Greek Spinach Rice (Spanakoryzo)
Description
Spanakoryzo combines wilted spinach with sautéed onions, spring onions, leek, and garlic, cooked in plenty of olive oil which lends a smooth texture and a fruity richness. Medium-grain rice is added and toasted briefly before simmering with water or stock until tender and fluffy. Dill and lemon juice brighten the dish with fresh herbaceous and citrus notes, balancing the earthy spinach.
The use of fresh herbs and lemon zest enhances the classic vegetal flavor of the spinach without overwhelming the dish, while the cooking method ensures the rice absorbs all the flavors. The result is a lightly seasoned, well-balanced side dish with a mix of soft textures from the tender rice and spinach.
This rice-based spinach preparation pairs well with grilled meats, seafood, or as part of a vegetarian meal. Adding freshly ground pepper and a squeeze of extra lemon juice before serving can enhance freshness.
Ingredients
- 500 grams (1.6 pounds) spinach see the text above for instructions on how to prepare it, fresh or frozen
- 10 tablespoons extra virgin olive oil
- 50 grams (½ medium-sized) onion minced
- 60 grams (3 medium-sized) spring onions minced
- 50 grams (1.7 ounce) leek finely chopped
- 2 large garlic minced, cloves
- 80 grams (2.8 ounce) rice rinsed, medium-grain
- 4 tablespoons dill minced, fresh
- 3 tablespoons lemon juice fresh
- ½ lemon zested
- kosher salt
- black pepper freshly ground
Instructions
- Heat 4 tablespoons extra virgin olive oil in a cooking pot over moderate heat.
- Add the onion and cook for 2 minutes.
- Add the spring onion, leek, and garlic. Saute until softened and translucent.
- Add the spinach in, in batches. Season with some kosher salt and cook until wilted.
- Add 4 tablespoons of extra virgin olive oil and add the rice. Cook for 2 minutes more stirring with a wooden spoon.
- Pour in 2 cups hot water or stock and bring to a simmer.
- Cook covered over medium-low heat for 15 to 20 minutes or until rice is cooked. If your stove is too strong you may need to add an extra splash of water depending on how saucy you want it to be.
- Stir in the lemon juice, lemon zest, dill, and remaining olive oil. Taste for additional salt, cook for a minute more, and remove from the heat.
- Serve with freshly ground pepper. And some extra lemon squeezed on top if you like.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2people
Amount Per Serving
Calories 864 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 864kcal | 43% |
| Carbohydrates | 51g | 17% |
| Protein | 11g | 22% |
| Fat | 71g | 109% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 51g | 255% |
| Sodium | 211mg | 9% |
| Potassium | 1632mg | 35% |
| Fiber | 8g | 32% |
| Sugar | 4g | 8% |
| Vitamin A | 24222IU | 484% |
| Vitamin C | 91mg | 101% |
| Calcium | 300mg | 30% |
| Iron | 10mg | 56% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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