GREEK SPINACH AND RICE RECIPE (SPANAKORIZO)
Looking for a super healthy and delicious traditional Greek spinach and rice recipe? Spanakorizo is a classic Greek vegetarian dish packed with abundant amounts of nutrients and best of all? Its super simple and easy to make!
Provided by Eli K. Giannopoulos
Categories Main
Time 30m
Yield 8
Number Of Ingredients 11
Steps:
- 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, covered, 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.
- Serve this traditional Greek spinach and rice (spanakorizo) with a squeeze of a lemon and top with crumbled feta. Enjoy!
Nutrition Facts : ServingSize 1 plate, Calories 199kcal, Sugar 2.2g, Sodium 416mg, Fat 14.7g, SaturatedFat 2.1g, UnsaturatedFat 11.8g, TransFat 0g, Carbohydrate 15.7g, Fiber 3.7g, Protein 4.8g, Cholesterol 0mg
GREEK STYLE SPINACH AND RICE
Make and share this Greek Style Spinach and Rice recipe from Food.com.
Provided by Dancer
Categories Long Grain Rice
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil in a heavy skillet or wok.
- Add onion and garlic and cook on medium-high until onion is softened and transparent.
- Add spinach, lemon juice and rice; cook stirring frequently until spinach is limp and rice is throughly heated.
- Toss in basil.
- Add salt and pepper to taste.
- Place in serving bowl and sprinkle with feta cheese.
RICE WITH SPINACH - GREEK
This looks yummy, and soon I'll have a garden full of spinach to use!! So, until the spinach grows a bit more, I won't be able to try it...It comes from "The Best Recipes in the World" by Mark Bittman.
Provided by Mrs Goodall
Categories Spinach
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Put 2 tablespoons of the oil in a medium saucepan with a lid over medium heat. A minute later, add the rice along with some salt and pepper and cook, stirring, for about a minute. Add the stock, reduce the heat to low, and cover. Cook for about 15 minutes, or until the rice is done.
- Meanwhile, put the remaining oil in a deep skillet over medium-high heat. A minute later, add the spinach and some salt and pepper and cook, stirring occasionally, until it wilts. Continue to cook until most of the liquid is gone; stir in the nutmeg and the lemon.
- Toss the cooked rice with the butter and put on a platter.
- Stir the cheese into the spinach, them immediately put on top of the rice and serve.
Nutrition Facts : Calories 450, Fat 25.1, SaturatedFat 8.8, Cholesterol 34.6, Sodium 481.1, Carbohydrate 45.9, Fiber 3.1, Sugar 3, Protein 11.6
SPINACH RICE
Cook baby spinach with the rice to bring out the colour in this vegetarian side dish - perfect as part of a Greek Easter lunch
Provided by Tonia Buxton
Categories Side dish
Time 1h5m
Number Of Ingredients 6
Steps:
- Heat the oil in a large pan, add the onion and gently cook until softened but not coloured. Add the spinach and half the dill. Cook on a high heat, stirring regularly, until the spinach has wilted down and all the liquid has evaporated.
- Stir in the rice and add 600ml water, then bring to the boil. Turn the heat right down again to a very gentle simmer, cover the pan with a tight-fitting lid and cook for 25-30 mins or until the rice has cooked and absorbed all the water. Give it a stir after 15 mins to ensure even cooking, adding a drop more water as required.
- When the rice is cooked, stir in the remaining dill, season well, squeeze over the lemon juice to taste, and serve.
Nutrition Facts : Calories 519 calories, Fat 36 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 37 grams sugar, Fiber 7 grams fiber, Protein 8 grams protein, Sodium 0.6 milligram of sodium
GREEK RICE WITH SPINACH, FETA AND BLACK OLIVES
A delicious, simple, Paula Wolfert recipe. Serve with lots of crusty bread. You can make things easy on yourself by getting the bags of ready-cleaned spinach.
Provided by evelynathens
Categories One Dish Meal
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Wash the spinach and tender stems until the water runs clean; drain.
- If leaves are large and crinkly, sprinkle lightly with salt and mix well.
- Let stand in a colander 15 minutes; rinse and squeeze out excess moisture.
- Shred the spinach to make about 3 cups.
- Heat 3 tablespoons of the olive oil in a 10-inch straight-sided skillet.
- Add the scallions, onions, a pinch of salt, and 1/4 cup water and cook, covered, over medium-low heat for 10 minutes.
- When the water evaporates, slowly let the onions turn golden, stirring occasionally.
- Add 1 cup water, the reduced tomato purée, and rice.
- Cover and cook for 10 minutes.
- Spread the spinach and dill over the rice, cover, and cook 10 minutes longer.
- Remove from heat, mix, then place a double thickness of paper toweling over the rice, cover again, and let stand until cool.
- Adjust the seasoning with black pepper and salt and drizzle with the remaining tablespoon olive oil.
- Note: This is delicious served at room temperature garnished with black olives and feta cheese or yogurt.
Nutrition Facts : Calories 284.7, Fat 14.7, SaturatedFat 2.1, Sodium 192.9, Carbohydrate 33.5, Fiber 6.7, Sugar 4.1, Protein 9.2
GREEK-STYLE RICE WITH SPINACH, FETA, AND BLACK OLIVES
Provided by Paula Wolfert
Categories Olive Rice Side Vegetarian Feta Spinach Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4 as a side dish or supper with crusty bread
Number Of Ingredients 11
Steps:
- Wash the spinach and tender stems until the water runs clean; drain. If leaves are large and crinkly, sprinkle lightly with salt and mix well. Let stand in a colander 15 minutes; rinse and squeeze out excess moisture. Shred the spinach to make about 3 cups.
- Heat 3 tablespoons of the olive oil in a 10-inch straight-sided skillet. Add the scallions, onions, a pinch of salt, and 1/4 cup water and cook, covered, over medium-low heat for 10 minutes. When the water evaporates, slowly let the onions turn golden, stirring occasionally. Add 1 cup water, the reduced tomato purée, and rice. Cover and cook for 10 minutes.
- Spread the spinach and dill over the rice, cover, and cook 10 minutes longer. Remove from heat, mix, then place a double thickness of paper toweling over the rice, cover again, and let stand until cool. Adjust the seasoning with black pepper and salt and drizzle with the remaining tablespoon olive oil. Serve at room temperature garnished with black olives and feta cheese or yogurt.
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
GREEK RICE - RICE WITH SPINACH AND FETA
This recipe for a delicious and easy rice side dish came from Michael at Gail's Recipe Swap, and I've fiddled with it a little. Although I don't get to eat rice often, this one looks so tasty I have to put it here for safe keeping when I get to splurge! :)
Provided by Julesong
Categories Lunch/Snacks
Time 40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Over medium heat in a saucepan, combine the rice, broth, and water, and bring to a boil.
- Cover, reduce the heat to medium low, and let simmer for 15 to 18 minutes or until the rice has absorbed the liquid; transfer to a serving bowl and keep warm.
- In a skillet over medium heat, melt the olive oil and butter together, then add the onion, mushrooms, and garlic for 5 to 7 minutes, then stir in the lemon juice and oregano.
- Add the spinach and pepper, then sprinkle with the sherry and toss until the spinach is slightly wilted; remove from heat.
- Add the crumbled feta and toss until the cheese begins to melt.
- Add to the cooked rice, toss well, and serve immediately.
Nutrition Facts : Calories 391, Fat 17.3, SaturatedFat 7.6, Cholesterol 34.4, Sodium 431.9, Carbohydrate 47, Fiber 2.8, Sugar 4.2, Protein 13
SPINACH RICE
Even if you don't like spinach, you will love this creamy rice dish. Add more or less jalapeno peppers to your liking.
Provided by Marites
Categories Side Dish Rice Side Dish Recipes
Time 1h
Yield 6
Number Of Ingredients 11
Steps:
- In a pot, bring the rice and water to a boil. Cover, reduce heat to low, and simmer 20 minutes.
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
- In a bowl, mix the soup, milk, jalapeno peppers, salt, and pepper.
- Melt the butter in a large skillet over medium-low heat, and cook the onion until tender. Mix in the cooked rice and spinach. Pour the soup mixture into the skillet, and continue cooking until heated through. Mix in the cubed processed cheese, and transfer to the prepared baking dish.
- Bake 25 minutes in the preheated oven, until bubbly and lightly browned.
Nutrition Facts : Calories 207.4 calories, Carbohydrate 17.9 g, Cholesterol 30 mg, Fat 12.1 g, Fiber 1.9 g, Protein 7.8 g, SaturatedFat 6.2 g, Sodium 830.3 mg, Sugar 3.2 g
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GREEK SPINACH RICE (SPANAKORYZO) - REAL GREEK RECIPES
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4.1/5 (16)Category Main Course, Side DishCuisine GreekCalories 740 per serving
- Cook the onions and garlic until golden in color. Add the spinach and cook for 2-3 minutes while stirring with a wooden spoon until it drains and softens. Pour in 3 cups of water and reduce heat to medium. Simmer covered for 20 minutes.
- Add the short-grain rice and simmer for another 10 minutes. Season with salt and pepper and add the dill, remaining olive oil, and long-grain rice as well. Make sure there is enough water in the pot for the rice to cook in and then cover and simmer for another 20-30 minutes or until the rice is completely cooked.
- Stir in the fresh lemon juice. Remove from heat and serve. You may add a few extra drops of lemon juice when serving depending on your liking.
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