Spanakorizo (Greek Spinach Rice)
User Reviews
5
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Prep Time
10 mins
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Cook Time
34 mins
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Total Time
44 mins
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Servings
4
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Calories
378 kcal
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Course
Side Dish
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Cuisine
Mediterranean, Greek
Spanakorizo (Greek Spinach Rice)
Description
Spanakorizo (Greek Spinach Rice) features a base of sautéed onion and garlic infused with fresh dill and chives. Thinly sliced spinach is cooked until just wilted before adding basmati rice and chicken stock, which together simmer to a fluffy, flavorful consistency. Butter enriches the rice, while fresh lemon juice and zest provide a lifted acidity. Crumbled feta cheese stirred in at the end adds a creamy and salty note that balances the herbs and spinach.
The finished rice presents a mix of tender grains with soft, slightly wilted spinach and fragrant herb highlights. This one-pot preparation layers flavors steadily and is modest in technique, relying on fresh ingredients and slow simmering.
Spanakorizo can be served as a vegetarian main paired with simple sides or as a flavorful accompaniment to grilled meats or seafood. Its lemon and herb character bring freshness to any meal. It is best enjoyed immediately after cooking to retain the bright flavors and moist texture.
Leftover spanakorizo should be cooled completely and stored airtight, and it freezes well for up to two months. Reheat gently with a splash of water to restore moisture and fluff the rice before serving.
Ingredients
- 3 tbsp olive oil
- 1 yellow onion diced, large
- 4 garlic minced, cloves
- 1/4 cup chive chopped fine, fresh
- 1/4 cup dill chopped fine, fresh
- 8 oz spinach sliced thin (julienne, fresh
- 1/2 tsp kosher salt
- 1/4 tsp black pepper ground
- 1 cup basmati rice
- 2 cups chicken stock
- 4 tbsp butter
- 1 lemon (2 tbsp juice plus zest)
- 1/4 cup feta cheese crumbled
Instructions
- Heat olive oil in a large skillet or Dutch oven over medium high heat. Sauté the onions for about 6 minutes, or until golden brown. Add the garlic, half the of dill and chives. Stir and sauté for another 2 minutes.
- Add the spinach, salt, pepper, and cook for 4 minutes, just until it starts to wilt.
- Add the basmati rice and chicken stock and stir. Bring it to a boil, cover and reduce the heat to low. Simmer for 22 minutes.
- Stir in the butter, lemon juice, zest, remaining dill and chives and feta cheese. Serve immediately.
Notes
- Cool leftovers completely before storing in airtight containers or bags for freezing, up to two months.
- To reheat frozen spanakorizo, thaw at room temperature, add a tablespoon of water, and steam in the microwave for 2-3 minutes, then fluff before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 378 kcal
% Daily Value*
| Calories | 378kcal | 19% |
| Carbohydrates | 51g | 17% |
| Protein | 11g | 22% |
| Fat | 15g | 23% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 14mg | 5% |
| Sodium | 634mg | 26% |
| Potassium | 642mg | 14% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 5728IU | 115% |
| Vitamin C | 37mg | 41% |
| Calcium | 164mg | 16% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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