Spanakorizo (Spinach and Rice)

Spanakorizo has become an instant favorite of every single mouth I’ve fed it to. The style my mom grew up with included tomato paste and you’ll often see other recipes that will include a tomato sauce to the dish. That is something you can add on your own as well as you find new flavors you like. I don’t include a tomato sauce in mine, and I have officially won over my mom with this one. Served as a side or main dish, it’s simplicity and taste will surely be on the menu for many occasions to come.

 

DSC_0913.JPG

Spanakorizo (Spinach and Rice)
Author: 
Recipe type: Main Course/Vegetarian
Cuisine: Greek
Serves: 4-6
 
Whip spanakorizo up in a matter of minutes. Served as a side or main dish, it’s simplicity and taste will surely be on the menu for many occasions to come.
Ingredients
  • ½ cup long grain white rice (I prefer Uncle Ben’s)
  • ¼ cup extra virgin olive oil
  • ½ cup water
  • ½ yellow onion, finely chopped
  • 2 green onions, finely chopped
  • 5 cloves of garlic, minced
  • 2 bunches of spinach, chopped
  • ¼ cup dill, chopped
  • ½ cup Italian parsley, chopped
  • 2 large lemons, juiced
Instructions
  1. Start by cooking rice according to box directions in a large pot.
  2. In a skillet, heat olive oil over medium heat and sauté the onions and the garlic until they become wilted.
  3. Add spinach, parsley, and dill to the pan, stirring in for a couple of minutes. Add water as needed.
  4. Once spinach mixture is nearly cooked down, add to the pot of simmering rice and finish cooking on low to medium heat until rice is tender. Add more water or olive oil as needed.
  5. Stir in lemon juice and remove from heat. Serve warm and enjoy!

SpanakorizoPinterest.jpg

Leave a Comment