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Spanakorizo: Greek Spinach and Rice
This is a traditional Greek recipe made with rice and spinach and a multitude of typical Mediterranean ingredients like lemon, tarragon or dill. It makes for a great light lunch or a light side dish for various meats, fish, seafood or roasted veggies.
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Servings:
4
servings
Course:
Side Dish
Cuisine:
Greek
Ingredients
- 600 gr spinach cleaned
- 4 tbsp olive oil
- 1 onion chopped
- 1 leek chopped
- 1 cloves garlic thinly sliced
- 200 gr arborio rice
- 1 liters water
- 1 vegetable stock cube
- 1 tbsp tarragon optional, dried
- 1 lemon juiced
- 4 tbsp dill chopped
- 3 spring onions finely chopped
- salt
- black pepper
Instructions
- Place a deep saucepan over medium-high heat. Once hot, add the olive oil, onion, and leek. Mix with a wooden spoon and let it cook for 3 minutes. Add the garlic and sauté for an additional 1 minute.
- Add the rice and sauté all the ingredients together until the rice becomes glossy.
- Add the water and stock, reduce the heat to low, and cook for 15-20 minutes. Stir every 2 minutes to prevent the rice from sticking to the pot. Add tarragon if desired.
- Place the spinach in a strainer and sprinkle it with a little salt. Allow it to release its liquid, pressing well with your hand to expel as much liquid as possible.
- Add the spinach to the pot with the rice, allowing it to steam for a while. The goal is not to let it wilt entirely but to keep it vibrant and rich in flavor.
- Add the lemon juice, taste with a spoon, and if necessary, adjust the seasoning with salt and pepper.
- Remove the pan from the heat and stir in the spring onion and dill, ensuring all the ingredients are well incorporated.
- Serve in deep dishes.
Cup of Yum
Notes
- Chef’s tip: Add the spinach towards the end to keep its color vibrant. The less it boils, the more nutrients it will retain.
- Add the spinach towards the end to keep its color vibrant. The less it boils, the more nutrients it will retain.