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Spanakorizo — Greek Spinach and Lemon Rice
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Source: https://recipheon.com/en/recipes/main-dishes/spanakorizo-greek-spinach-and-lemon-rice
About this recipe
Spanakorizo is Greek rice simmered with spinach, olive oil, and onion, then seasoned with lemon and fresh dill. In this green version without tomatoes, the spinach releases its juices straight into the pot, infusing the grains with vegetable flavor. The dish should stay tender and moist, with plenty of leaves and a little sauce between the grains. White medium-grain rice absorbs liquid well but does not need constant stirring like risotto. Some of the oil goes in with the onion; the rest is added at the end with the lemon and dill. A short covered rest lets the rice finish cooking and absorb excess moisture. This makes four portions of a complete meal, without extra feta, bread, or broth. Adjust the added water toward the end according to how juicy the spinach is and the rice you use.
Ingredients
Spinach rice
240 g dry white medium-grain rice, such as Carolina-style rice, with a cooking time of about 15–20 minutes
800 g fresh spinach, weighed after removing roots and tough stems
120 g peeled onion
60 g trimmed scallions, white and tender green parts
50 g extra virgin olive oil
15 g fresh dill, tender sprigs without tough stems
50 g freshly squeezed lemon juice, without seeds
350 ml hot water, plus up to 150 ml additional hot water if needed
5 g fine salt
1 g freshly ground black pepper
Steps
Wash the spinach thoroughly, drain in a strainer, and roughly chop; you can leave small leaves whole. Do not squeeze it. Finely chop the onion and thinly slice the scallions, using the white and tender green parts. Chop all the dill and measure the lemon juice. Weigh out the rice, oil, salt, and pepper so you can carry out the remaining steps without interruption.
AI-generated In a wide, heavy-bottomed pot with a lid, holding about 4–5 l, heat 30 g of the oil. Add the onion and all the scallions. Cook over medium-low heat for 4–5 minutes, stirring occasionally, until softened and translucent. Do not let them brown deeply. Reserve the remaining 20 g of oil to finish the dish.
Add the spinach in 2–3 batches, stirring gently each time until the leaves shrink and make room for more. Cook for about 4–6 minutes in total. Keep all the juices that collect at the bottom; do not drain the cooked leaves and do not squeeze them. The spinach should wilt but does not need prolonged cooking at this stage.
AI-generated Add all the uncooked rice and stir for about a minute to combine it with the spinach and oil. Pour in 350 ml hot water, add all the salt and pepper, and bring to a gentle simmer. Cover and cook over low heat for about 18–22 minutes, also following the cooking time on the rice package. After about 15 minutes, stir gently from the bottom and check the grains. If the rice is still firm and the liquid has almost disappeared, add extra hot water in roughly 50 ml additions, using the prepared 150 ml. Do not add it all at the start: the spinach also provides moisture. At the end, the rice should be tender and the mixture still slightly moist, without a dry bottom and without a large pool of water.
AI-generated Remove the pot from the heat and leave covered for 10 minutes. The rice will absorb some of the remaining liquid, so do not cook the dish completely dry beforehand. Do not drain the contents of the pot. After resting, gently loosen the rice with a spoon, keeping the spinach leaves intact.
Add all 50 g of lemon juice, the chopped dill, and the reserved 20 g of oil. Stir gently to distribute them throughout the dish. Divide the rice, spinach, and all the remaining sauce into four portions. Serve immediately while the spanakorizo is warm and moist. These portions include all the recipe ingredients, without extra cheese, bread, or oil.
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