Oh my goodness, this Spanakorizo is an absolute game-changer for a healthy yet comforting meal. It’s like a hug in a bowl with its bright lemony flavor, nourishing spinach, and optional feta topping that totally makes my taste buds do a happy dance!
One of my very favorite Greek dishes is spanakorizo, and it’s not just because of the nostalgic associations it has for me. I love spanakorizo for its refreshing blend of flavors and for its nutritional benefits, too.
This dish combines tender long-grain white rice with fresh spinach and herbs like dill and parsley. The rice and the spanakorizo cook together in olive oil, and once they’re joined by a couple of cups of vegetable broth, there’s no turning back.
Once the spinach is fully wilted, the spanakorizo partially purées it with the immersion blender, lending some thickness to the broth.
Spanakorizo Recipe Ingredients
- Long-grain white rice: Provides carbohydrates for energy, a staple base for the dish.
- Olive oil: Rich in healthy monounsaturated fats, adds smoothness and richness.
- Spinach: Packed with iron and vitamins A and C, offers vibrant color and nutrition.
- Fresh dill: Aromatic herb that infuses the dish with a fresh, slightly tangy flavor.
- Lemon juice: Adds a refreshing tartness, brightening the flavors of the dish.
- Feta cheese: Creamy and salty, complements the earthy spinach, optional delightful garnish.
Spanakorizo Recipe Ingredient Quantities
- 1 cup (200g) long-grain white rice
- 3 tablespoons olive oil
- 1 medium onion, finely chopped
- 2-3 green onions, chopped
- 1 pound (450g) fresh spinach, washed and roughly chopped
- 1/4 cup (60ml) fresh dill, chopped
- 1/4 cup (60ml) fresh parsley, chopped
- 2 1/2 cups (600ml) vegetable broth or water
- Juice of 1 lemon
- Salt and freshly ground black pepper to taste
- Feta cheese for serving (optional)
How to Make this Spanakorizo Recipe
1. Wash the rice in cold water until the water runs clear. Drain the rice well, and then set aside.
2. In a big saucepan, warm the olive oil over medium heat. Add the very finely chopped onion and sauté until soft and translucent, approximately 5 minutes.
3. Add the chopped green onions and cook for 2 more minutes until they are fragrant.
4. Stir the rice into the pot so that all the grains are coated in the oil and onion mixture. Let it cook, stirring frequently, for about 2-3 minutes before fully absorbing into the dish.
5. Stir in the chopped spinach. Cook in the pot until wilted, about 5 minutes.
6. Combine well with other ingredients after adding the fresh dill and parsley.
7. Add the vegetable broth or water, and season with salt and freshly ground black pepper to taste. Bring the mixture to a boil.
8. Lower the heat, place a lid on the pot, and let it simmer for 20-25 minutes, or thereabouts, until the rice is done and has sucked up most of the water.
9. When the dish is finished cooking, take the pot off the burner and mix in the lemon juice. If necessary, correct the seasoning.
10. Serve the Spanakorizo topped with crumbled feta cheese, if desired, and warmed.
Spanakorizo Recipe Equipment Needed
1. Measuring cups
2. Knife
3. Cutting board
4. Large bowl
5. Colander or fine-mesh sieve
6. Large saucepan or pot with lid
7. Wooden spoon or spatula
8. Juice press or citrus squeezer
FAQ
- Can I use brown rice instead of white rice?You can use brown rice as a substitute, but the cooking liquid and time may need adjustment because brown rice usually takes longer to cook and absorbs more liquid.
- What is the best way to prepare spinach for this recipe?The spinach must be washed well to get rid of any dirt and then chopped in a rough manner. It is also permissible to use baby spinach, which requires little to no chopping.
- Is there a substitute for fresh dill and parsley?If you can’t find fresh herbs, you can use dried dill and parsley instead. Just be sure to use about a third of the amount called for, because dried herbs are way more flavorful.
- How can I make this dish vegan?To make this dish vegan, just leave out the feta cheese or use a plant-based substitute. That’s all there is to it!
- Can I add other vegetables to this dish?Certainly! Adding vegetables such as peas, tomatoes, or carrots can enhance the flavor and nutritional content. This can make your dish that much better!
- What can I serve with Spanakorizo?Spanakorizo is good with a slice of crusty bread, a dollop of Greek yogurt, or a fresh tomato salad.
- How should I store leftovers?Keep any remnants in an airtight box in the media center next to the IR wire for up to 3 days. Remnants can be reheated gently in the media center with a splash of water or broth (not to exceed 165º F in the water).
Spanakorizo Recipe Substitutions and Variations
Use short-grain white rice instead of long-grain white rice for an even creamier risotto.
Substitute sunflower oil for olive oil to achieve a different flavor profile.
Substitute kale or Swiss chard for fresh spinach, being sure to chop it finely.
Dried dill can be used in place of fresh dill. Use 1 tablespoon dried dill to replace 1/4 cup fresh.
If not vegetarian, chicken broth can be used in place of vegetable broth.
Pro Tips
1. Toast the Rice: Before adding the chopped onions, you can toast the rice in olive oil for 1-2 minutes. This will give the rice a slightly nutty flavor and enhance the overall taste of the dish.
2. Control Spinach Texture: For a more vibrant green color and texture, add half of the spinach at step 5, and the rest just a couple of minutes before the rice finishes cooking.
3. Herb Infusion: Add the dill and parsley towards the very end of cooking to preserve their fresh flavors. You can also add a little more after the dish is done to give an extra boost of freshness.
4. Lemon Zest Boost: Along with lemon juice, add some lemon zest to enhance the citrusy flavor without adding extra acidity. This can add a beautiful aroma and depth of flavor.
5. Feta Variation: Instead of crumbling feta directly on the hot dish, try serving it on the side or mix it in just before serving. Alternatively, you can use a flavored feta, like with herbs or chili flakes, to add a twist.
Spanakorizo Recipe
My favorite Spanakorizo Recipe
Equipment Needed:
1. Measuring cups
2. Knife
3. Cutting board
4. Large bowl
5. Colander or fine-mesh sieve
6. Large saucepan or pot with lid
7. Wooden spoon or spatula
8. Juice press or citrus squeezer
Ingredients:
- 1 cup (200g) long-grain white rice
- 3 tablespoons olive oil
- 1 medium onion, finely chopped
- 2-3 green onions, chopped
- 1 pound (450g) fresh spinach, washed and roughly chopped
- 1/4 cup (60ml) fresh dill, chopped
- 1/4 cup (60ml) fresh parsley, chopped
- 2 1/2 cups (600ml) vegetable broth or water
- Juice of 1 lemon
- Salt and freshly ground black pepper to taste
- Feta cheese for serving (optional)
Instructions:
1. Wash the rice in cold water until the water runs clear. Drain the rice well, and then set aside.
2. In a big saucepan, warm the olive oil over medium heat. Add the very finely chopped onion and sauté until soft and translucent, approximately 5 minutes.
3. Add the chopped green onions and cook for 2 more minutes until they are fragrant.
4. Stir the rice into the pot so that all the grains are coated in the oil and onion mixture. Let it cook, stirring frequently, for about 2-3 minutes before fully absorbing into the dish.
5. Stir in the chopped spinach. Cook in the pot until wilted, about 5 minutes.
6. Combine well with other ingredients after adding the fresh dill and parsley.
7. Add the vegetable broth or water, and season with salt and freshly ground black pepper to taste. Bring the mixture to a boil.
8. Lower the heat, place a lid on the pot, and let it simmer for 20-25 minutes, or thereabouts, until the rice is done and has sucked up most of the water.
9. When the dish is finished cooking, take the pot off the burner and mix in the lemon juice. If necessary, correct the seasoning.
10. Serve the Spanakorizo topped with crumbled feta cheese, if desired, and warmed.
