Spanakorizo (Spinach Rice)
A classic Greek one-pot dish of long-grain rice braised with wilted spinach, onion, and dill in olive oil and lemon. Bright, herbaceous, and satisfying as a light main or generous side.
Ingredients
- 1/4 cup extra-virgin olive oil
- 1 medium yellow onion, finely diced
- 4 scallions (green onions), sliced
- 2 garlic cloves, minced
- 10 oz fresh baby spinach (or chopped mature spinach)
- 1 cup long-grain white rice, rinsed
- 2 cups vegetable broth
- 3 tbsp fresh lemon juice
- 1/4 cup fresh dill (or 1 tsp dried), chopped
- 1 tsp kosher salt
- 1/2 tsp black pepper, freshly ground
Instructions
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1
Heat 1/4 cup extra-virgin olive oil in a large, deep skillet or saucepan over medium heat. Add 1 medium finely diced yellow onion and cook for 5 minutes until softened. Add 4 sliced scallions (green onions) and 2 minced garlic cloves and cook 2 minutes more.
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2
Add 10 oz fresh baby spinach (or chopped mature spinach) in large handfuls, stirring to wilt each batch before adding the next. Cook until all the spinach is wilted and any excess liquid has evaporated, about 4-5 minutes.
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3
Stir in 1 cup rinsed long-grain white rice and cook for 1 minute, coating the grains in oil.
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4
Add 2 cups vegetable broth, 1 tsp kosher salt, and 1/2 tsp freshly ground black pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes until the rice is tender and liquid is absorbed.
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5
Remove from heat. Stir in 3 tbsp fresh lemon juice and half of the 1/4 cup chopped fresh dill (or 1 tsp dried). Fluff gently.
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6
Transfer to a serving bowl, top with the remaining dill, and serve with lemon wedges if desired.