GREEK SPINACH RICE (SPANAKORIZO)
With tons of fresh herb flavor, this Greek spinach rice is a simple dish with complex flavors. Serve as a side dish with grilled chicken, lamb, or stew, or by itself as a vegetarian main course. The fresh squeeze of lemon juice and feta crumble are critical to the taste - don't leave them out!
Provided by Chef John
Categories Rice Side Dishes
Time 55m
Yield 6
Number Of Ingredients 16
Steps:
- Heat oil in a saucepan over medium-high heat. Add rice and stir until every grain is coated in oil and you hear it start to sizzle. Stir in 2 teaspoons salt, pepper, cayenne, and green onions and cook for about 1 minute.
- Add dill, mint, spinach, and 2 3/4 cups water. Mix until thoroughly combined and bring to a simmer.
- Cover, reduce heat to medium-low, and cook until rice is tender, about 25 minutes. If rice is not quite ready at 25 minutes, add a splash of water, cover, and continue to cook until it is ready.
- Uncover and stir well. Cover again and let sit for 5 minutes. Taste and adjust salt if necessary.
- Divide rice mixture evenly into six bowls. Squeeze ½ lemon over each serving, then top with feta cheese, pickled onions, chili flakes, and a drizzle of olive oil.
Nutrition Facts : Calories 357.7 calories, Carbohydrate 51.1 g, Cholesterol 16.7 mg, Fat 14.8 g, Fiber 6.3 g, Protein 10.1 g, SaturatedFat 4.3 g, Sodium 917.6 mg
SPINACH AND RICE (SPANAKORIZO)
This is a Greek side dish that our family loves. Add a little Feta cheese and fresh lemon after it's cooked and you have heaven.
Provided by Kathy Bezemes Walstrom
Categories Side Dish Rice Side Dish Recipes
Time 50m
Yield 4
Number Of Ingredients 9
Steps:
- Heat olive oil in a large skillet over medium-high heat. Saute onions in the oil until soft and translucent. Add spinach, and cook stirring for a few minutes, then pour in the tomato sauce and water. Bring to a boil, and season with parsley, dill, salt and pepper. Stir in rice, reduce heat to low, and simmer uncovered for 20 to 25 minutes, or until rice is tender. Add more water if necessary.
Nutrition Facts : Calories 336.8 calories, Carbohydrate 35.7 g, Fat 19.3 g, Fiber 7.1 g, Protein 9.8 g, SaturatedFat 2.7 g, Sodium 552.7 mg, Sugar 6.6 g
SPANAKORIZO (GREEK SPINACH AND RICE)
In Greece spanakorizo is served as a main dish with crusty bread. Please do not omit the fresh lemon juice and feta it is what makes this dish special, I use freshly grated Parmesan cheese sometimes in place of feta. Two 10-ounce boxes frozen spinach, thawed can be used in place of fresh. You can double the complete recipe but do not double the olive oil, butter and garlic amounts. If you are not a dill-lover then reduce amount.
Provided by Kittencalrecipezazz
Categories Spinach
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat oil with butter in a large skillet over medium-high heat; add in onions and garlic and saute for about 4-5 minutes or until softened.
- Add in fresh spinach and cook stirring for 3 minutes.
- Add in tomato sauce and water (or water and broth) bring to a boil, then season with salt, pepper and dill.
- Add in rice, then reduce the heat to low, cover and simmer for about 25 minutes or until rice is tender (adding in a little more water if needed).
- Drizzle with fresh lemon juice, then sprinkle with feta cheese.
- Garnish with hard-boiled eggs and lemon wedges.
Nutrition Facts : Calories 396.2, Fat 24.9, SaturatedFat 6.3, Cholesterol 15.3, Sodium 524.9, Carbohydrate 38.5, Fiber 7.4, Sugar 5.8, Protein 9.6
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GREEK SPINACH AND RICE RECIPE (SPANAKORIZO) - MY GREEK …
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4.8/5 (522)Total Time 30 minsCategory MainCalories 199 per serving
- To prepare this spanakorizo recipe (Greek spinach and rice), heat the olive oil in a large skillet over medium high heat. Add the onions, spring onions and leek and sauté for 3-4 minutes, until translucent.
- Add the spinach and cook stirring for a few minutes, until wilted. Stir in the tomatoes, the tomato paste, two cups of hot water, the vegetable stock, the rice and season. Reduce heat to low and simmer for about 20-25 minutes, until the rice is tender.
- While the Spanakorizo is simmering away, stir it every so often and check if the pan appears to be getting dry. If it is, add some more hot water and stir.
- To know when its ready, take a grain of rice out of the skillet and pinch it with your fingernails. If its white on the inside it needs a little bit longer. When it’s close to ready, season with salt and pepper to taste. Finally, finish the spanakorizo with fresh chopped dill and cook for a a couple more minutes.
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5/5 (6)Total Time 30 minsCategory SideCalories 310 per serving
- In a large heavy pot or Dutch oven, heat the olive oil (1/4 cup). Add the sliced green onions (remember to reserve 1/2 cup of the dark green tops) and sauté until soft, about 2 minutes. Add the baby spinach and sauté until wilted, about 2 minutes.
- Add the basmati rice (1 cup) and stir to coat. Pour in the vegetable broth (2 cups) and add the kosher salt (1/2 teaspoon). Bring to a boil, stir once, cover, and simmer on low for about 15 minutes (or until rice is cooked - you should see holes in the top, and if you tilt the pot you should no longer see any water pooling).
- Stir in the fresh chopped dill or other herbs (1/4 cup), the lemon zest (1 teaspoon) and juice (2 tablespoons), and the reserved sliced green onions (1/2 cup - keep some out for garnish if you like).
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- Heat the olive oil in a large pot over medium-high heat. Sauté the onions for about 5-7 minutes, or until translucent. Add the garlic, 2 tablespoons of dill, and 2 tablespoons of chives. Sauté for another minute or two.
- Add the salt, pepper, basmati rice, and vegetable broth and stir. Bring it to a boil, cover with a lid, and reduce the heat to medium-low. Simmer for 20 minutes.
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