Description
Spanakorizo is a comforting Greek dish made with fresh spinach and rice, flavored with lemon and dill, perfect for a hearty meal.
Ingredients
- 200 g medium-grain rice
- 500 g fresh spinach, thick stems removed, roughly chopped
- 150 g yellow onion, finely diced
- 80 g spring onions, thinly sliced
- 2 garlic cloves (about 8 g), minced
- 60 ml olive oil
- 1 tablespoon tomato paste
- 650 ml water
- 1½ teaspoons salt
- ½ teaspoon black pepper
- 3 tablespoons chopped fresh dill
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh mint
- 25 ml fresh lemon juice
- Zest of 1 lemon
- To serve: lemon wedges, crumbled feta, drizzle of olive oil, thick Greek-style yogurt
Instructions
- Prepare the rice and spinach: Rinse the rice under cold water 2 to 3 times, until less cloudy, and let drain. Remove thick stems and chop spinach leaves roughly.
- Soften the aromatics: Heat olive oil in a saucepan over medium heat. Add onion, spring onions, and garlic; cook for about 5 to 6 minutes until softened.
- Wilt the spinach: Add spinach in batches, stirring until wilted, about 3 to 4 minutes.
- Cook the tomato paste: Stir in tomato paste and cook for about 1 minute.
- Add the rinsed rice and stir once to distribute.
- Pour in 650 ml water and add dill, parsley, mint, salt, and pepper. Bring to a gentle simmer.
- Cover and simmer without stirring for about 17 to 18 minutes.
- Check the liquid: Lift lid. If there’s only small moisture visible and no pool, it’s ready. If not, cover and simmer a few minutes more.
- Rest covered: Remove from heat and let rest for 12 minutes.
- Add lemon juice and zest. Adjust salt and lemon to taste.
- Serve: Serve warm with lemon wedges, olive oil drizzle, and crumbled feta.
Notes
Serve warm, preferably with lemon wedges and a drizzle of olive oil. Great with crusty bread or a salad.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Greek