Spanakorizo is a simple Greek-style spinach rice dish with herbs and lemon. The rice cooks in one pot with the greens, so use a heavy saucepan and keep the simmer low once covered. Finish with feta and lemon after the grains are tender for a fresh, savory lunch.
Serves: 4
Prep: 12 minutes
Cook: 28 minutes
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, finely diced
- 4 scallions, thinly sliced
- 2 garlic cloves, minced
- 1 1/2 cups long-grain rice, rinsed
- 3 cups vegetable broth or water
- 10 ounces baby spinach
- 1/2 teaspoon fine salt
- 1/4 teaspoon black pepper
- 1/3 cup chopped fresh dill
- 2 tablespoons lemon juice
- 1/2 cup crumbled feta
- 1 lemon, cut into wedges
Method
- Warm olive oil in a heavy saucepan over medium heat. Add onion and scallions and cook for 5 minutes, stirring until softened.
- Add garlic and rice and stir for 1 minute so the grains are coated in oil.
- Pour in broth, add salt and pepper, and bring to a boil. Lower heat, cover tightly, and simmer for 15 minutes.
- Scatter spinach over the rice, cover again, and cook for 5 minutes more. Remove from heat and leave covered for 5 minutes.
- Fluff gently with a fork, folding the wilted spinach through the rice. Stir in dill and lemon juice.
- Serve warm with feta and lemon wedges, or cool promptly and pack for a room-temperature lunch.
Variations
Use chopped Swiss chard instead of spinach, adding it with the rice so the stems soften. Replace dill with parsley and mint, or add a can of drained white beans with the spinach. Taste the feta before adding extra salt.
Storage and reheating
Refrigerate leftovers promptly in a covered container and use within 3 to 4 days. Reheat with a splash of water until steaming, or eat chilled if kept cold. Add feta after reheating for a fresher texture.
Read the meal planning for a busy week and packable lunches for mixed schedules for more ways to plan lunch. Add this recipe to the Lucru Home grocery list and list any missing ingredients before shopping.
