Spanakorizo - Greek Rice With Spinach And Lemon
User Reviews
5
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Prep Time
20 mins
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Cook Time
30 mins
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Servings
6
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Calories
339 kcal
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Course
Main Course
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Cuisine
Greek
Spanakorizo - Greek Rice With Spinach And Lemon
Description
Spanakorizo - Greek Rice With Spinach And Lemon consists of fresh spinach, chopped and added gradually to sautéed leeks and scallions in olive oil. Carolina rice is toasted briefly before liquids are added and simmered covered until the rice absorbs most of the warm vegetable broth. The cooking results in a moist, soft rice with the greens incorporated throughout.
The flavor profile is fresh and lightly herbal from dill and parsley, complemented by the bright acidity of lemon juice and the richness of olive oil. The dish is not dry; a pleasant sauciness remains at the bottom, customary for this preparation.
This rice and spinach preparation is typically served warm, often alongside grilled or roasted meats or enjoyed as a vegetarian main dish. Additional lemon wedges bring brightness to the final plate.
Variations include the addition of tomato paste or chopped tomatoes during cooking to introduce a subtle tomato note. Nutritional info is approximate and depends on ingredient choices. Extra liquid can be absorbed by covering the pot after cooking.
Ingredients
- 2 lb spinach washed dried and roughly chopped in medium pieces, fresh leaves
- 1 leek the white part and the tender green part diced
- 5 scallions finely chopped
- 1 cup Carolina rice
- 4 cups vegetable broth warm
- 1 lemon juiced plus more
- 1 bunch dill finely chopped
- 2 bunches parsley finely chopped
- ½ cup extra virgin olive oil
- salt sea salt
- black pepper freshly ground
Instructions
- In a wide saucepan, heat the olive oil over medium heat and saute the leek and scallions for 3-4 minutes until they are semi-wilted.
- Add the rice and continue sautéing for another 2-3 minutes, stirring with a wooden spoon, until the rice is translucent.
- Gradually add the spinach to the pot and stir for 4-5 minutes until wilted.
- Add the stock or water, lower the heat, cover with the lid, and simmer for 15 minutes until the rice has puffed up and absorbed most of the liquid.
- This dish should be saucy. Remove the pot from the heat, add lemon juice, dill, parsley, sea salt, and freshly ground pepper to taste, and mix.
- If desired, drizzle a bit of extra virgin olive oil and serve in bowls with more lemon wedges around the table.
Notes
- Extra liquid remains after cooking; cover the pot and let the rice absorb it as needed.
- Tomato paste or fresh tomatoes can be added during sautéing for a variation in flavor.
- Serve with lemon wedges to enhance the dish's brightness at the table.
- Nutritional information provided is estimated and may vary based on ingredient brands and amounts.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 339 kcal
% Daily Value*
| Calories | 339kcal | 17% |
| Carbohydrates | 38g | 13% |
| Protein | 8g | 16% |
| Fat | 19g | 29% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 13g | 65% |
| Sodium | 764mg | 32% |
| Potassium | 1065mg | 23% |
| Fiber | 5g | 20% |
| Sugar | 3g | 6% |
| Vitamin A | 16476IU | 330% |
| Vitamin C | 81mg | 90% |
| Calcium | 206mg | 21% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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