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5.0 from 30 votes

Spanakorizo – Greek spinach rice

Incredibly tasty Greek spinach and Tenderstem® risotto "spanakorizo" – serve as a vegetarian main or side dish.

Prep Time
5 mins
Total Time
5 mins
Servings: 6
Calories: 275 kcal
Course: Side Dish
Cuisine: Greek

Ingredients

  • 1 tbsp olive oil plus extra, to drizzle
  • 10 spring onions (one bunch) finely diced
  • 4 tbsp fresh dill (small bunch) chopped
  • 4 tbsp fresh parsley (small bunch) chopped
  • 300 g | 10 1/2 oz baby spinach diced
  • 250 g | 9 oz frozen Tenderstem® broccoli
  • 1 tsp salt
  • 300 g | 1 1/2 cups long-grain rice
  • 2 tbsp fresh lemon juice
  • 720 ml | 3 cups hot vegetable stock
  • 4 tbsp crumbled Feta cheese (optional)
  • 1 lemon zest only to garnish
  • Handful fresh mint leaves to garnish (optional)

Instructions

    Cup of Yum
  1. Cook the Tenderstem® broccoli – either boil for 2-3 minutes or roast for 7 minutes at 180°C (350°F). Reserve a few stems and finely chop the rest.
  2. Meanwhile, heat the oil in a large pan and gently cook the spring onions and 2 tbsp each of the parsley and dill for 5 minutes. Reserve the remaining herbs.
  3. Add the chopped spinach, chopped Tenderstem® broccoli and salt and cook for a couple of minutes until the spinach wilts. 
  4. Stir in the rice and lemon juice. Add the stock and bring to a gentle simmer.
  5. Cover the pan tightly and cook over very low heat for 10 minutes. Open the pan and give the rice a stir – you might need to add a bit more stock or hot water if the pan is very dry.
  6. Cook for a further 5 minutes, covered. The rice should have absorbed all of the water and be cooked but still a bit al dente. Take the pan off the heat and keep covered – the steam will finish cooking the rice.
  7. Stir in the reserved parsley and dill and taste the spanakorizo – do you need to add a bit more salt or lemon juice?
  8. Transfer to a platter and add the reserved Tenderstem® on top. Drizzle with a little extra olive oil, if you like. Scatter the feta cheese, if using, and garnish with the lemon zest and mint.

Nutrition Information

Calories 275kcal (14%) Carbohydrates 49g (16%) Protein 8g (16%) Fat 4g (6%) Saturated Fat 2g (10%) Cholesterol 10mg (3%) Sodium 1054mg (44%) Potassium 412mg (12%) Fiber 2g (8%) Sugar 3g (6%) Vitamin A 6160IU (123%) Vitamin C 61.8mg (69%) Calcium 167mg (17%) Iron 2.6mg (14%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 275

% Daily Value*

Calories 275kcal 14%
Carbohydrates 49g 16%
Protein 8g 16%
Fat 4g 6%
Saturated Fat 2g 10%
Cholesterol 10mg 3%
Sodium 1054mg 44%
Potassium 412mg 9%
Fiber 2g 8%
Sugar 3g 6%
Vitamin A 6160IU 123%
Vitamin C 61.8mg 69%
Calcium 167mg 17%
Iron 2.6mg 14%

* Percent Daily Values are based on a 2,000 calorie diet.