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Greek Spinach & Rice

This spinach rice, or “spanakorizo,” can be made with cooked or uncooked rice. This version uses uncooked rice, but if you have cooked rice on hand, you can make a quicker version by simply adding it to the skillet after cooking the onion, garlic, and spinach. Omit the water and cook just until the rice is heated through, and season to taste. Chopped fresh tomatoes, cooked white beans, and pitted kalamata olives make good additions as well.

by Robin Robertson

November 10, 2009

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Serves: 4
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Serves 4

What you need:

  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 1 garlic clove, minced
  • 2 bunches fresh spinach (about 1 pound), washed and trimmed
  • 1 1/2 cups uncooked long-grain white rice
  • 3 cups hot water or vegetable broth
  • 1 teaspoon chopped fresh dill or 1/2 teaspoon dried
  • Salt and freshly ground black pepper
  • Juice from a freshly squeezed lemon

What you do:

  1. Heat the oil in a large pot or skillet over medium heat. Add the onion and garlic, cover, and cook until softened, about 5 minutes.
  2. Chop the spinach and add to the pot. Cook just long enough to wilt the spinach, about 1 minute.
  3. Stir in the rice, water or broth, dill, and salt and pepper to taste. Bring to a boil.
  4. Reduce heat to low, cover, and simmer until the rice is cooked, about 20 minutes. Just before serving, drizzle with the lemon juice.

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