Spanakorizo – Greek spinach rice
User Reviews
5
Spanakorizo – Greek spinach rice
Description
Spanakorizo – Greek spinach rice brings together fresh baby spinach, Tenderstem broccoli, spring onions, dill, and parsley with long-grain rice cooked in hot vegetable stock and brightened with fresh lemon juice. The broccoli can be boiled or roasted before being chopped and combined with the spinach and herbs, contributing to a tender yet textured vegetable component. The rice is simmered slowly and covered to absorb the flavors while retaining a bit of bite. Finishing with reserved herbs brings a fresh brightness, and optional crumbled feta adds a mild creamy saltiness that complements the lemony, herbal base.
The dish is cooked gently to keep the vegetables tender but not mushy, and the lemon juice adds acidity that balances the leafy greens and herbs. It can be served warm or at room temperature, making it versatile for different meals or as a side to grilled meats or other Mediterranean dishes.
Ingredients
- 1 tbsp olive oil plus extra, to drizzle
- 10 spring onion finely diced, one bunch
- 4 tbsp dill chopped, fresh, small bunch
- 4 tbsp parsley chopped, fresh, small bunch
- 300 g baby spinach diced, 10 1/2 oz
- 250 g broccoli frozen, 9 oz, Tenderstem®
- 1 tsp salt
- 300 g long-grain rice 1 1/2 cups
- 2 tbsp lemon juice fresh
- 720 ml vegetable stock 3 cups, hot
- 4 tbsp feta cheese optional, crumbled
- 1 lemon zest only to garnish
- mint leaves to garnish (optional, fresh, handful
Instructions
- 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.
- 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.
- Add the chopped spinach, chopped Tenderstem® broccoli and salt and cook for a couple of minutes until the spinach wilts.
- Stir in the rice and lemon juice. Add the stock and bring to a gentle simmer.
- 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.
- 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.
- Stir in the reserved parsley and dill and taste the spanakorizo – do you need to add a bit more salt or lemon juice?
- 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
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 275 kcal
% 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.
User Reviews
Overall Rating
5
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