Spanakorizo (Greek Spinach and Rice)
User Reviews
5
Spanakorizo (Greek Spinach and Rice)
Description
Spanakorizo begins by gently sautéing thinly sliced green onions in olive oil until soft, then adding baby spinach until wilted. Basmati rice is stirred in to coat with oil and greens. Vegetable broth and kosher salt are added, the pot is brought to a boil, then covered and simmered until the rice absorbs the liquid and cooks through. The rice should appear cooked with steam holes and no water pooling.
Freshly chopped dill (or other herbs like mint or parsley) along with lemon zest and juice are stirred in for an aromatic and tangy finish. Reserved dark green tops of green onions may be added for additional texture and color. The dish is commonly served with crumbled feta cheese, a drizzle of olive oil, a sprinkle of freshly cracked black pepper, and optionally more fresh herbs.
The result is a comforting bowl where tender rice and soft spinach meld into a lightly acidic and herbaceous side or vegetarian entrée. The recipe allows substitutions like using kale or Swiss chard for spinach, adjusting cooking time accordingly, and optionally adding butter at the end for richness. Frozen spinach can be used if thawed and drained well.
Ingredients
- 1/4 cup extra-virgin olive oil
- 1 bunch green onions thinly sliced, 1/2 cup dark green tops reserved (about 8-10 green onions)
- 8-10 oz. baby spinach (see notes for other greens)
- 1 cup basmati rice (or other long grain white rice or parboiled rice)
- 2 cups vegetable broth or water, or chicken broth
- 1/2 teaspoon kosher salt plus more if needed
- 1/4 cup dill or mint, parsley, or a combination, fresh, chopped
- lemon about 1 teaspoon zest and 2 tablespoons juice, juice and zest of 1
- black pepper for serving, optional, fresh cracked pepper; crumbled feta cheese; extra olive oil; chopped fresh herbs
- feta cheese
- olive oil
- herbs
Instructions
- In a large heavy pot or Dutch oven, heat the olive oil (1/4 cup). Add the sliced green onions (remember to reserve 1/2 cup of the dark green tops) and sauté until soft, about 2 minutes. Add the baby spinach and sauté until wilted, about 2 minutes.
- Add the basmati rice (1 cup) and stir to coat. Pour in the vegetable broth (2 cups) and add the kosher salt (1/2 teaspoon). Bring to a boil, stir once, cover, and simmer on low for about 15 minutes (or until rice is cooked - you should see holes in the top, and if you tilt the pot you should no longer see any water pooling).
- Stir in the fresh chopped dill or other herbs (1/4 cup), the lemon zest (1 teaspoon) and juice (2 tablespoons), and the reserved sliced green onions (1/2 cup - keep some out for garnish if you like).
- Season to taste with salt, and serve garnished with fresh cracked black pepper and crumbled feta cheese, with an extra drizzle of olive oil and sprinkling of fresh herbs, if desired.
Notes
- Butter can be added at the end for a richer flavor.
- Other leafy greens like kale, Swiss chard, or arugula may be used but may need longer cooking.
- Frozen spinach should be thoroughly drained before adding.
- Basmati or other long grain rices work best; adjust liquid and time for other rice varieties.
- Garlic is traditionally omitted, but can be added sautéed with scallions if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 310 kcal
% Daily Value*
| Calories | 310kcal | 16% |
| Carbohydrates | 41g | 14% |
| Protein | 5g | 10% |
| Fat | 14g | 22% |
| Saturated Fat | 2g | 10% |
| Sodium | 811mg | 34% |
| Potassium | 408mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 5853IU | 117% |
| Vitamin C | 20mg | 22% |
| Calcium | 80mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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