Greek Spinach Rice Spanakorizo (Print Version)
# Ingredients:
01 -
¼ cup olive oil, plus more for serving
02 -
4 scallions, sliced
03 -
1 onion, peeled and diced
04 -
2 cloves garlic, peeled and minced
05 -
1 cup arborio rice
06 -
1 pound fresh baby spinach, rough chopped
07 -
¼ cup fresh herbs (parsley, dill, and/or mint), chopped
08 -
4 cups warm chicken or vegetable broth
09 -
½ teaspoon sea salt or kosher salt, plus more for seasoning
10 -
¼ teaspoon freshly ground black pepper
11 -
1 small lemon, zested and juiced, plus more for serving
# Instructions:
01 -
In a wide saucepan, heat the olive oil over medium heat and sauté the onion, scallions and garlic for 3-4 minutes until softened.
02 -
Add the rice and continue sautéing for another 2-3 minutes, stirring with a wooden spoon, until the rice is translucent.
03 -
Gradually add the spinach to the pot a handful at a time and stir for 4-5 minutes until all spinach has been incorporated and wilted.
04 -
Stir in the fresh herbs (parsley, mint and dill) along with the salt and pepper.
05 -
Add the warm broth, gently stir well, lower the heat, cover with the lid, and simmer for 15 minutes until the rice has puffed up and absorbed most of the liquid. The dish should remain somewhat saucy.
06 -
Remove the pot from the heat, stir in the lemon zest and lemon juice. Adjust seasoning with more salt and pepper if needed.
07 -
Portion into bowls with lemon wedges and a drizzle of olive oil if desired.
# Notes:
01 -
This traditional Greek dish is meant to be slightly saucy, not dry like typical rice dishes.