Greece · Greece

Spanakorizo

Name: Spanakorizo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Greece
Ingredients: long-grain white rice 200 g; washed spinach 400 g; onion 120 g; olive oil 35 ml; cooking water 450 ml; lemon juice 25 ml; fresh dill 10 g; salt 4 g; black pepper 0.5 g

Rice cooks with spinach, dill and olive oil, then receives lemon juice just before serving.

45 minutes · 4 servings · Easy

Spanakorizo is what happens when spinach is wilting and someone wants something on the plate. Rice cooks down with the spinach and oil until the grains are soft and the whole thing holds together, and lemon juice goes in just before it leaves the pot. It is served cold, at room temperature, and it is better that way.

Ingredients

long-grain white rice200 g
washed spinach400 g
onion120 g
olive oil35 ml
cooking water450 ml
lemon juice25 ml
fresh dill10 g
salt4 g
black pepper0.5 g

Directions

1
Rinse the rice under running water and drain thoroughly. Chop onion, roughly cut spinach, and finely chop dill.
The rice is drained and no large spinach stems remain.
2
Heat oil in a saucepan. Soften onion over medium-low heat for 5 minutes, then add spinach in batches and stir for 3 minutes.
The spinach wilts and releases liquid.
3
Stir in rice, measured cooking water, salt and pepper. Bring to a simmer, cover and cook on low heat for 18 minutes.
The rice is tender and has absorbed most of the liquid.
4
Turn off the heat and rest covered for 5 minutes. Fold in lemon juice and dill and serve promptly. For leftovers, cool in shallow portions within 1 hour and refrigerate at 4°C or below; use within 24 hours and reheat once to 74°C.
The rice is moist and separate enough to fluff with a fork.

Source: WorldBite Editorial · WorldBite Proprietary Editorial Content