Spanakorizo (Greek spinach and rice)

Spanakorizo, a beloved Greek dish, reflects the country's culinary heritage and emphasis on simple, wholesome ingredients. This nutritious meal of spinach and rice showcases the essence of Mediterranean cuisine, blending flavors that have been savored for generations.

Ingredients for Spanakorizo:

Spinach
rice
Onions
Olive oil

How to Make Spanakorizo:

Begin by sautéing chopped onions in olive oil until translucent.
Add washed rice to the pot and stir to coat with the oil.
Pour in water or broth and bring it to a boil before adding fresh spinach.
Lower the heat, cover, and let it simmer until the rice is tender and has absorbed the liquid.
Serve the Spanakorizo hot, garnished with a drizzle of olive oil and a squeeze of lemon for extra flavor.

Different Approaches to Making Spanakorizo:

While the basic Spanakorizo recipe remains consistent, variations may include the addition of garlic, tomatoes, dill, or other herbs and spices, imparting various flavors to this traditional Greek dish. Some prefer a heartier texture by using brown rice, while others may opt for a mix of greens beyond spinach, like Swiss chard or kale.

The essence of a perfect Spanakorizo lies in achieving a harmonious balance between the tender spinach, fluffy rice, and fragrant seasoning. Whether served as a comforting side dish or a satisfying vegetarian main, Spanakorizo embodies the simplicity and nourishment that defines Greek cuisine.



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Spanakorizo (Greek spinach and rice)




"Spanakorizo, a delightful Greek blend of spinach and rice, captures the essence of the Mediterranean in one pot. This naturally vegan dish, both creamy and airy, stands deliciously alone or pairs perfectly with crusty bread for a fulfilling lunch or dinner."

Prep: 20 mins

Cook: 30 mins

Serves: 4

Ingredients

3/4 cup long grain rice, uncooked
20 ounces chopped fresh spinach
1/4 cup chopped parsley
1/2 cup Greek olive oil extra virgin
3-4 spring onions, chopped
2 cups tomato sauce
2 cups water
salt and pepper to taste
freshly squeezed lemon juice optional

Instructions

1.Rinse 3/4 cup rice in cold water and set aside.
3/4 cup long grain rice, uncooked
2.Rinse the chopped spinach well.  Rinse the parsley.  Set aside.
20 ounces chopped fresh spinach
3.In a large pot sauté in the 1/2 cup of olive oil the 3-4 spring onions for 2 – 3 minutes, stirring constantly so that they do not burn.  To the pot add the spinach and the 1/4 cup parsley.  It may appear that there is too much spinach for the pot, but as it heats it will wilt and decrease in volume.  Add rice on top of the spinach.
1/4 cup chopped parsley,1/2 cup Greek olive oil,3-4 spring onions, chopped
4.Add 2 cups water and 2 cups tomato sauce to the pot.  Cover and cook over medium heat for approximately 30 minutes.  After 30 minutes check to see how much liquid is in the pot, and test to see if the rice is cooked.  If the spanakorizo appears too liquidy, continue to cook, uncovered, for a few minutes. Remove from the heat, and let sit a few minutes before serving; The longer it sits, the more it will thicken up.
2 cups tomato sauce,2 cups water
5.Add salt and pepper to taste.
salt and pepper
6.Serve with freshly squeezed lemon juice and a side of feta if desired.
freshly squeezed lemon juice
7.Enjoy!

Nutrition

Calories: 432kcal | Carbohydrates: 40g | Protein: 8g | Weight: 28g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 20g | Sodium: 704mg | Potassium: 1241mg | Fiber: 6g | Sugar: 5g | Vitamin A: 14228IU | Vitamin C: 55mg | Calcium: 183mg | Iron: 6mg





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