Greek Spinach Rice (Spanakorizo)

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Loaded with vibrant fresh herb essence, this Greek spinach rice boasts straightforward preparation yet intricate taste profiles. Enjoy it alongside grilled chicken, lamb, or stew, or relish its standalone delight as a vegetarian entrée. Ensure not to omit the essential elements of freshly squeezed lemon juice and crumbled feta for the full flavor experience!

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Prep Time 15

Cook Time 35

Additional Time 5

Total Time 55

Course Side Dish

Cuisine world cuisine

Servings

Calories 358 kcal

Ingredients

¼ cup olive oil
1 ½ cups medium-grain white rice
2 teaspoons large-grain kosher salt
¼ teaspoon freshly ground black pepper
1 pinch cayenne pepper, or to taste
1 bunch green onions, thinly sliced
½ cup packed finely chopped fresh dill
½ cup packed finely chopped fresh mint leaves
1 pound frozen chopped spinach, thawed and squeezed dry
2 ¾ cups cold water, or more as needed
kosher salt to taste

To Serve:

3 medium lemons, cut in half
¾ cup crumbled feta cheese
2 tablespoons pickled red onions, or to taste (Optional)
1 pinch hot chili flakes, or to taste (Optional)
1 drizzle olive oil

Instructions

Gather all ingredients.
Heat oil in a saucepan over medium-high heat. Add rice and stir until every grain is coated in oil and you hear it start to sizzle. Stir in 2 teaspoons large-grain kosher salt, pepper, cayenne, and green onions and cook for about 1 minute.
Add dill, mint, spinach, and 2 3/4 cups water. Mix until thoroughly combined and bring to a simmer.
Cover, reduce heat to medium-low, and cook until rice is tender, about 25 minutes. If rice is not quite ready at 25 minutes, add a splash of water, cover, and continue to cook until it is ready.
Uncover and stir well. Cover again and let sit for 5 minutes. Taste and adjust salt if necessary.
Divide rice mixture evenly into six bowls. Squeeze ½ lemon over each serving, then top with feta cheese, pickled onions, chili flakes, and a drizzle of olive oil.