Spanakorizo - Greek Spinach Rice
User Reviews
4.8
Spanakorizo - Greek Spinach Rice
Description
Spanakorizo - Greek Spinach Rice blends medium grain rice with black pepper, garlic, lemon juice, and tomato paste, combined with fresh baby spinach sautéed alongside golden onions in generous olive oil. The rice is soaked beforehand to achieve a creamy texture without stickiness, then cooked with the spinach mixture and flavored with dried mint and dill. This slow simmering allows the flavors to meld and the rice to absorb all the liquids thoroughly.
The resulting dish is tender with bright citrus notes and herbaceous undertones, accompanied by the slight richness of tomato and olive oil. The baby spinach wilts just right, maintaining its softness without becoming mushy. Serving with crumbled feta cheese on top complements the acidity and adds a creamy salty layer.
Spanakorizo serves well as a side to grilled meats or seafood, or as a vegetarian main dish accompanied by a light salad or crusty bread. Its comforting texture and balanced flavors make it suitable for everyday meals as well as casual gatherings.
Using medium grain rice such as arborio is recommended for proper creamy texture; other rice types like brown rice require longer cooking and may soften the spinach excessively, affecting flavor. Letting the cooked rice rest covered before serving improves the texture. The dish is best eaten fresh.
Ingredients
- 1 cup medium grain rice
- 1/4 cup extra virgin olive oil
- 1 yellow onion chopped
- 1 pound baby spinach
- 1 lemon juiced
- 2 cloves garlic minced
- 2 tablespoons tomato paste
- kosher salt
- black pepper
- 1 1/2 teaspoon dried mint
- 1 teaspoon dill dried
- feta cheese for garnish
Instructions
- Soak the rice: Rinse the rice well a few times until the water runs clear. Put the rice in a bowl and add water to cover it by 1 inch. Let sit to soak for 20 minutes or until you can easily break one grain of rice between your fingers.
- Saute the spinach: Heat 1/4 cup extra virgin olive oil in a braising pan. Add the onions and cook for 5 minutes, stirring regularly, until soft and golden brown. Add the spinach, lemon juice, garlic, tomato paste, and a big pinch of kosher salt and black pepper. Sautee the spinach until just wilted. Stir in the mint and dill.
- Add the rice to the pan: Drain the rice well and add it to the pan. Add 1 ½ cups of warm water. Bring to a boil for 3 minutes until the water reduces a bit. Turn the heat to low and cover.
- Cook: Let the rice cook undisturbed for 20 minutes or until the rice is tender and fully cooked through and all the liquid has been absorbed.
- Rest: Once cooked, let the rice sit covered for 5 to 10 minutes before serving.
- Serve: When ready, fluff the rice with a fork and garnish with feta, additional finely chopped spinach, or minced parsley, if you like.
Notes
- Choose medium grain rice for a creamy yet non-sticky texture; arborio rice works well.
- Soak the rice until it easily breaks between your fingers to ensure proper cooking.
- Avoid using brown rice to prevent overcooking the spinach and compromising flavor.
- Let the cooked rice rest covered for 5–10 minutes before serving to achieve ideal texture.
- Garnish with feta cheese for added creaminess and saltiness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 2521 kcal
% Daily Value*
| Calories | 252.1kcal | 13% |
| Carbohydrates | 37.2g | 12% |
| Protein | 5.3g | 11% |
| Fat | 9.6g | 15% |
| Saturated Fat | 1.4g | 7% |
| Polyunsaturated Fat | 1.1g | 6% |
| Monounsaturated Fat | 6.6g | 33% |
| Sodium | 201mg | 8% |
| Potassium | 544.7mg | 12% |
| Fiber | 3.4g | 14% |
| Sugar | 1.8g | 4% |
| Vitamin A | 7193.7IU | 144% |
| Vitamin C | 24.2mg | 27% |
| Calcium | 89mg | 9% |
| Iron | 4.2mg | 23% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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