Spanakorizo (Greek spinach rice)
This spinach rice dish is simple, easy and wonderfully comforting, without being heavy. Great as a side or as a vegetarian main.
Servings: 2 approx as side, or 1 large main
Calories: 243kcal
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Ingredients
- 8 oz spinach
- 1 spring onion (scallion)
- ¼ red onion (or ½ if small)
- 2 tablespoon virgin olive oil
- ¼ cup rice, eg Basmati (long or medium grain, not too starchy)
- ½ cup water (or vegetable stock, if you prefer)
- 1 tablespoon chopped fresh dill
- ½ lemon juice (ie from ½ lemon, approx)
- ½ tablespoon feta cheese to serve, approx (optional)
Instructions
- Remove any tough stems from the spinach and roughly chop the leaves. Slice the spring onion into thin slices and finely chop the red onion.
- Warm a little over half the oil in a medium pan over a medium heat and add the spring onion and red onion. Cook the onions for a couple minutes to soften them without browning (add a little more oil or reduce heat, if needed).
- Add the spinach and wilt it down in the heat of the pan. Stir regularly and lift up the cooked spinach from the bottom to the top to help it wilt a little faster.
- Once the spinach has all wilted down, add the rice and water or stock. Stir to combine and scrape down any spinach that has become stuck to the sides of the pan.
- Once it comes to a simmer, cover and reduce the heat. Cook for around 20 - 25 minutes until the rice has cooked and absorbed the liquid.
- Add the dill, the remaining oil and the lemon juice and stir to mix through. Serve either as it is or topped with a little crumbled feta on top.
Video
Notes
Baby spinach is generally better than large leaf, but you can use the latter, just be sure to remove stems and chop well.
Nutrition
Calories: 243kcal | Carbohydrates: 25g | Protein: 5g | Fat: 15g | Saturated Fat: 2g | Sodium: 96mg | Potassium: 705mg | Fiber: 3g | Sugar: 1g | Vitamin A: 10709IU | Vitamin C: 37mg | Calcium: 129mg | Iron: 3mg