Spanakorizo
User Reviews
5
Spanakorizo
Description
The preparation begins by sautéing chopped onions in olive oil until translucent, followed by garlic, fresh herbs, and spices including cumin, oregano, lemon zest, dill, and chives. Basmati rice is added and lightly toasted in the mixture before adding broth and fresh spinach to cook.
The rice simmers covered until tender and all liquid is absorbed, while the spinach wilts into the dish. Butter, fresh lemon juice, remaining dill and chives are stirred in to enrich and brighten the flavors. Cubed feta cheese is gently folded in for creamy tang and texture contrast.
Serving the dish garnished with crumbled feta emphasizes the savory, fresh character. It can be enjoyed as a light vegetarian main or a flavorful side to grilled meats or fish.
Rinsing the rice before cooking removes excess starch to prevent stickiness. Maintaining a closed lid during cooking preserves steam and ensures even, tender rice. These steps help achieve ideal rice texture without mushiness.
Ingredients
- 2 tablespoon olive oil
- ½ cup onion (chopped)
- 3 tablespoon garlic (minced)
- 4 tablespoon chives chopped, or green onion
- 1 tablespoon lemon zest
- ½ teaspoon cumin ground
- 1 teaspoon oregano
- ½ pound baby spinach (coarsely chopped)
- 1 cup basmati rice
- 2 cups vegetable broth (or chicken broth)
- 3 tablespoon butter
- 2 tablespoon dill chopped, fresh
- ½ teaspoon salt (or to taste)
- ½ teaspoon black pepper (or to taste)
- 2 tablespoon lemon juice fresh
- ¼ cup feta cheese (cubed)
Garnish
- feta cheese (crumbled)
Instructions
- Heat olive oil in a medium sauce pan over medium high heat. Sauté onions until translucent, about 4-5 minutes. Add garlic and sauté for another minute.
- Add the cumin, 1 tablespoon of dill, lemon zest, oregano, salt, pepper, 2 tablespoons of chives/green onions and sauté for 1-2 minutes.
- Stir in the rice and sauté for 1-2 minutes. Add in the vegetable broth and the spinach. Stir to combine. Bring to a boil.
- Reduce the heat to a simmer, cover with the lid, and cook until the rice is tender and all liquid is absorbed (about 15 to 20 minutes – follow your rice package instructions).
- Stir in the butter, lemon juice and the remaining fresh dill and remaining chives/green onions before serving. Add in cubed feta and gently stir to combine.
- Garnish with crumbled Feta cheese and enjoy!
Notes
- Rinse basmati rice under cold water until the water runs clear to reduce surface starch and prevent stickiness.
- Keep the lid on the pot during cooking to retain steam for evenly cooked rice.
- Aim for tender, separate grains rather than mushy or sticky rice for authentic spanakorizo texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 249 kcal
% Daily Value*
| Calories | 249kcal | 12% |
| Carbohydrates | 31g | 10% |
| Protein | 5g | 10% |
| Fat | 12g | 18% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 21mg | 7% |
| Sodium | 661mg | 28% |
| Potassium | 316mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 3973IU | 79% |
| Vitamin C | 17mg | 19% |
| Calcium | 101mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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