SPANAKORIZO - GREEK SPINACH RICE
Spanakorizo (Greek Spinach Rice) is the comfort food of your dreams. It gives you all the cozy, feel-good vibes but is also loaded with nutrients from spinach, plus flavor from dried herbs and a splash of lemon juice. This easy Greek rice recipe can be enjoyed as a vegetarian main for 4 people or as a side with your favorite protein (up to 6 people).
Provided by Suzy Karadsheh
Categories Side Dish
Time 1h
Number Of Ingredients 11
Steps:
- Rinse the rice well a few times until the water runs clear. Put the rice in a bowl and add water to cover it by 1 inch. Let is sit to soak for 20 minutes or until you are easily able to break one grain of rice between your fingers.
- Heat ¼ cup extra virgin olive oil in a braising pan. Add the onions and cook for 5 minutes, stirring regularly, until soft and golden brown. Add the spinach, lemon juice, garlic, tomato paste, and a big pinch of kosher salt and black pepper. Sautee the spinach until just wilted. Stir in the mint and dill weed.
- Drain the rice well and add it to the pan. Add 1 ½ cups of warm water. Bring to a boil for 3 minutes until the water reduces a bit. Turn the heat to low and cover.
- Let the rice cook undisturbed for 20 minutes or until the rice is tender and fully cooked through and all the liquid has been absorbed.
- Once cooked, let the rice sit covered for 5 to 10 minutes before serving.
- When ready, fluff the rice with a fork and garnish for feta and parsley, if you like.
Nutrition Facts : Calories 382.6 kcal, Carbohydrate 55.7 g, Protein 7.9 g, Fat 14.8 g, SaturatedFat 2.1 g, Sodium 446.9 mg, Fiber 5.1 g, Sugar 2.6 g, UnsaturatedFat 10.3 g, ServingSize 1 serving
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
SPANAKORIZO (A GREEK SPINACH RISOTTO)
One of our favourite vegetarian (ladera) meals. Most often, it is made 'white' - without the use of tomato paste added to the cooking liquid. I like it both way, though, and alternate.
Provided by evelynathens
Categories Spinach
Time 45m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- In a deep pan heat oil and gently fry onion and leek (if used) until soft.
- Wash (or soak if necessary depending on what kind of rice you use) rice, drain and add to onion.
- Cook for 5 minutes, stirring frequently.
- Add remaining ingredients, except spinach, and bring to the boil. Cook for 10 more minutes (longer, if using brown rice).
- Add the spinach, stir well and cover. Reduce heat and simmer on low heat for 5-6 minutes.
- Remove from heat.
- Leave tightly covered and allow to stand at least 1/2 an hour before serving.
- Serve with feta cheese, kalamata olives, crusty, peasant-style bread, a glass of wine and you'll think you're in Greece!
GREEK RICE (SPANAKORIZO)
Note: You will need a medium-sized sauce pan with lid for this recipe.
Provided by A Family Feast
Categories side dish
Time 30m
Number Of Ingredients 12
Steps:
- Measure out and rinse the basmati rice under running cold water. Set aside.
- Heat olive oil in a medium sauce pan over medium heat. Sauté onions until translucent (about 3-5 minutes). Add garlic and sauté for another minute.
- Add the lemon zest, cumin and spinach and cover the pan. Cook until the spinach wilts down (about 3-5 minutes).
- Stir the rice, vegetable broth, 2 tablespoons of the dill, salt and pepper into the spinach mixture and stir to combine. Bring to a boil.
- Reduce the heat to a simmer, replacing the lid on the pan, and cook until the rice is tender, about 15 minutes.
- Stir in the lemon juice and the remaining fresh dill before serving.
- Optional garnish with lemon strands.
Nutrition Facts : Calories 155 calories, Sugar 2.4 g, Sodium 612.4 mg, Fat 7.5 g, SaturatedFat 1.1 g, TransFat 0 g, Carbohydrate 20.7 g, Fiber 2 g, Protein 3.2 g, Cholesterol 0 mg
SPANAKORIZO
Make and share this Spanakorizo recipe from Food.com.
Provided by Coasty
Categories Short Grain Rice
Time 45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Chop spinach roughly.
- Heat oil and saute onion for 10 minutes Add rice and spinach and tomato paste. Saute 5 minutes.
- Add water and stock cube and seasoning, mix well.
- Bring to boil and turn down heat and cook for 20mins or until rice is soft.
- Serve.
SPANAKORIZO - GREEK SPINACH RICE
This was originally a recipe that you started at home and then finished it over a campfire at your tent site. I adapted it to the kitchen - didn't take much - but it turned out wonderfully. It's supposed to be a side dish especially for lamb. I think it's so good that I eat it as my main course.
Provided by NannyMarvel
Categories Low Cholesterol
Time 50m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Discard spinach stems. Rinse leaves well and spin dry (best) or dry thoroughly with paper towels.
- In a 6-8 quart dutch oven, add the regular olive oil and onion and cook on medium heat, stirring occasionally, until onion is soft, 8-10 minutes.
- Add part of spinach at a time and cook, stirring often, until each batch is wilted before adding more (cover with lid if needed to speed things up) about 15 minutes total.
- Stir rice and 1 cup water into spinach; set lid in place. Cook 15-20 minutes on medium low heat. Lift lid, stir and add 3/4 cup water (or more if needed) so mixture looks juicy. Replace lid and cook until rice is tender, about 20 minutes.
- Remove pot from heat and set aside for 5 to 10 minutes.
- Stir in dill, mint and lemon juice, then season to taste with sea salt. Crumble feta on top, drizzle with the excellent quality olive oil. Sprinkle a pinch of sea salt on top and serve.
- Bon Appetit!
Nutrition Facts : Calories 369.3, Fat 20.1, SaturatedFat 6, Cholesterol 23.4, Sodium 889.6, Carbohydrate 38.1, Fiber 5.1, Sugar 2.8, Protein 12.1
SPANAKORIZO
Make and share this Spanakorizo recipe from Food.com.
Provided by Irmgard
Categories Short Grain Rice
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Heat the olive oil in a large pan.
- Add the leek and garlic and cook, stirring, until the leek is soft.
- Add the rice and stir until the rice is coated in oil.
- Add the vegetable stock and simmer, covered with a tight-fitting lid, over low heat for 15 minutes.
- Remove the pan from the heat and let stand, covered, for 5 minutes.
- While the rice is cooking, remove the Swiss chard leaves from their stalks; discard the stalks.
- Slice the leaves thinly and wash well.
- Place the Swiss chard in a separate pan and simmer, covered, until limp, about 5 minutes.
- Drain.
- Stir the Swiss chard, lemon juice and parsley into the rice.
- Add salt and pepper to taste.
Nutrition Facts : Calories 425.1, Fat 14.2, SaturatedFat 2, Sodium 212.4, Carbohydrate 67.5, Fiber 4.2, Sugar 2.1, Protein 7.2
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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