Spinach Rice Spanakorizo
Immerse yourself in the vibrant flavors of Greece with Spinach Rice Spanakorizo, a hearty and wholesome dish that celebrates simplicity and freshness. This beloved Greek classic combines tender, wilted spinach, aromatic herbs like dill and parsley, and fluffy long-grain rice simmered to perfection in vegetable stock. Brightened with a splash of fresh lemon juice, this vegetarian delight strikes the perfect balance between earthy and tangy. Ready in just 45 minutes, Spanakorizo is both comforting and nutritious, making it an ideal weeknight meal or Mediterranean-inspired side dish. For a luxurious twist, finish it with a sprinkle of crumbled feta cheese, adding a creamy, salty touch that elevates every bite. Perfect for anyone seeking healthy and flavorful recipes, this dish is a must-try for fans of Greek cuisine.
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Recipe Information
Ingredients
- 3 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 3 stalks green onions, sliced
- 3 cloves garlic cloves, minced
- 500 grams fresh spinach leaves, roughly chopped
- 1 bunch dill, finely chopped
- 1 bunch parsley, finely chopped
- 1 cup long-grain white rice
- 2 cups vegetable stock or water
- 2 tablespoons lemon juice
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 100 grams feta cheese (optional, crumbled for topping)
Instructions
Heat the olive oil in a large pot or deep skillet over medium heat.
Add the chopped yellow onion and green onions. Sauté for 5 minutes until the onions are soft and translucent.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the chopped spinach to the pot in batches, stirring continuously until it wilts down.
Once all the spinach is wilted, mix in the chopped dill and parsley.
Rinse the rice under cold water to remove excess starch, then add it to the pot. Stir to coat the rice in the greens and oil.
Pour in the vegetable stock or water, ensuring the liquid just covers the rice and spinach mixture. Add the salt and black pepper, and stir to combine.
Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for about 18-20 minutes, or until the rice is fully cooked and the liquid is absorbed.
Remove the pot from heat and stir in the lemon juice for a bright, tangy finish.
Let the Spanakorizo sit, covered, for 5 minutes before fluffing with a fork.
Serve warm, optionally topped with crumbled feta cheese for added richness.
Nutrition Facts
Calories |
1257 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.4 g | 89% | |
| Saturated Fat | 22.1 g | 110% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 89 mg | 30% | |
| Sodium | 5812 mg | 253% | |
| Total Carbohydrate | 124.1 g | 45% | |
| Dietary Fiber | 24.4 g | 87% | |
| Total Sugars | 15.5 g | ||
| Protein | 49.4 g | 99% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1778 mg | 137% | |
| Iron | 41.2 mg | 229% | |
| Potassium | 6087 mg | 130% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
