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Greek Spanakorizo (Spinach Rice with Fresh Herbs and Lemon)
A comforting Greek staple combining tender rice simmered with mounds of wilted spinach, scallions, sweet onions, lots of fragrant fresh dill, and freshly squeezed lemon juice.
Prep
15 min
Cook
25 min
Total
40 min
Ingredients
4servings
- Fresh spinach, coarsely chopped500 g
- Medium-grain white rice200 g
- Yellow onion, chopped1 piece
- Extra virgin olive oil60 ml
- Fresh dill, finely chopped1 piece
- Fresh lemon juice3 tbsp
- Hot water or light vegetable broth450 ml
- Salt1 tsp
Preparation Steps
1
Sauté chopped onion in half the olive oil for 4-5 minutes until translucent.
5 min timer
2
Add spinach in batches, covering briefly to allow leaves to wilt down.
4 min timer
3
Stir in rinsed rice, hot water, and salt. Cover and simmer over very low heat for 18-20 minutes until rice is tender and liquid absorbed.
20 min timer
4
Remove from heat; fold in remaining raw olive oil, chopped fresh dill, and fresh lemon juice.
1 min timer
5
Rest covered for 10 minutes, then serve warm or at room temperature with a slice of feta.
10 min timer
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Provenance & Public Domain Audit
Source: Middle Eastern & Mediterranean Culinary Heritage / USDA Public Domain Collection (United States Department of Agriculture (USDA))
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
