Spanakorizo (Spinach Rice)

Name: Spanakorizo (Spinach Rice)
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Cuisine: Greek
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

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.

40 minEasyServes 4240 cal/serving

GreekSideStovetopVeganMediterraneanGluten-FreeNut-FreeDairy-FreeEgg-FreeSoy-FreeLow-SodiumAlcohol-FreeCorn-Free

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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

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.
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.
3

Stir in 1 cup rinsed long-grain white rice and cook for 1 minute, coating the grains in oil.
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.
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.
6

Transfer to a serving bowl, top with the remaining dill, and serve with lemon wedges if desired.

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Questions

What is 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. This reference files it under Greek side: made on the stovetop, rated easy and about 40 minutes start to finish.

How long does Spanakorizo (Spinach Rice) take?

As written, 40 minutes: 10 of prep and 30 of cooking. The longest single stretch is step 4 (20 minutes): "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."

Is Spanakorizo (Spinach Rice) gluten-free?

Yes. As written, nothing in the ingredient list for Spanakorizo (Spinach Rice) is wheat, barley or rye. Gluten hides in packaged goods, so read the label on the broth.

How many calories are in Spanakorizo (Spinach Rice)?

One serving (the recipe makes 4) is about 240 calories, with 8 g protein, 28 g carbohydrate and 10 g fat, plus 2 g fiber and 320 mg sodium. The figures are estimates computed from the ingredient list.

How long does Spanakorizo (Spinach Rice) keep?

Refrigerate what is left of Spanakorizo (Spinach Rice) within two hours and eat it within three days. Reheat gently on the stovetop. The grain firms up as it chills; add a spoonful of water before reheating.

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