Classic Spanakorizo - Greek spinach and rice stew cooked in lemon and olive oil sauce is so comforting and delicious. A favorite pilaf side dish with a fabulous creamy texture and bright taste. Recipe is gluten free, vegan, and can be made with brown or white rice.
Prep Time10 minutesmins
Cook Time40 minutesmins
Resting Time10 minutesmins
Total Time1 hourhr
Course: Main Course, Side Dish
Cuisine: Greek
Keyword: brown rice, gluten free, rice, spanakorizo, spinach, vegan, vegetarian
Servings: 8people
Calories: 229kcal
Author: Chef Sara Furcini
Ingredients
1mediumyellow or white onionchopped
6scallionschopped
1/2cupolive oilextra virgin
1cupmedium grain brown rice
1/4cuplemon juice
1/2ozfresh dillchopped, stems removed
1tspsalt
2 1/2cupsfiltered water
1poundfresh baby spinach
Instructions
Add onion, scallion, and olive oil to a medium pot. Sweat the vegetables over medium heat until transparent (about 10 minutes). Rinse and add the rice to the pot with the onion, stirring to coat. Add lemon juice, dill, salt, and water. Bring to a boil over high heat.
Cover the pot and simmer over medium heat for 10 minutes.
Stir in spinach. Cover and continue to cook over low heat for 30 minutes. Turn off the heat and allow to steam for 10 minutes (covered).
Transfer to a serving platter and garnish with some lemon wedges and sprinkle with feta if you wish.