Traditional Spanakorizo-Greek rice with spinach and lemon is one of the great, classic dishes of Greek cuisine, delicious, low-calorie, and rich in fiber.
2lbfresh spinach leaveswashed dried and roughly chopped in medium pieces
1leekthe white part and the tender green part diced
5scallionsfinely chopped
1cupCarolina rice
4cupsvegetable brothwarm
1lemonjuiced plus more
1bunchdillfinely chopped
2bunchesparsleyfinely chopped
½cupextra virgin olive oil
sea salt
freshly ground pepper
Instructions
In a wide saucepan, heat the olive oil over medium heat and saute the leek and scallions for 3-4 minutes until they are semi-wilted.
Add the rice and continue sautéing for another 2-3 minutes, stirring with a wooden spoon, until the rice is translucent.
Gradually add the spinach to the pot and stir for 4-5 minutes until wilted.
Add the stock or water, lower the heat, cover with the lid, and simmer for 15 minutes until the rice has puffed up and absorbed most of the liquid.
This dish should be saucy. Remove the pot from the heat, add lemon juice, dill, parsley, sea salt, and freshly ground pepper to taste, and mix.
If desired, drizzle a bit of extra virgin olive oil and serve in bowls with more lemon wedges around the table.
Notes
There will be extra liquid in the pot after cooking is finished. Cover the pot and let the rice absorb as much liquid as it needs.
As a variation, you may add a tablespoon of tomato paste while sauteing the veggies or a cup of fresh chopped tomatoes. Serve it with lemon once again.
Nutritional Info – Please keep in mind that the nutritional information provided is only an estimate and can vary based on the products used.