SPANAKORIZO – GREEK SPINACH RICE #DINNER #RICE
This Spanakorizo formula has dependably had an exceptional spot at our supper table. Fragrant and rich, this dish is cherished by children and grown-ups. Beneath, I'll show you all that you have to think about this delectable Greek Spinach Rice.
WHAT IS SPANAKORIZO?
Spanakorizo is a great Greek vegan dish made with spinach and rice. It is presumably one of the most advantageous customary Greek plans since it's stuffed with loads of spinach, onions, crisp herbs, and lemon. While a fundamental Spanakorizo formula contains just spinach, onion, and dill, there are numerous varieties of this dish.
There are numerous suppositions with respect to which sort of rice works best in Spanakorizo. A few people appreciate short-grain white rice in view of the smooth surface, and some lean toward dark colored rice for extra medical advantages. I use basmati rice in this formula. It is a superior rice that cooks quick and turns out delicate, yet fleecy, inevitably. I recommend beginning your Spanakorizo venture with basmati rice and afterward attempting different choices when you feel gutsy. ??
This basic, scrumptious, and legitimate Spanakorizo (Greek Spinach Rice) makes a filling vegan supper or side dish. Crisp dill, chives, and lemon juice give it a remarkable flavor and fragrance.
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Ingredients
3 tbsp. olive oil
1 medium onion chopped
4 garlic cloves chopped
4 tbsp. chives or scallions chopped and divided
4 tbsp. dill chopped and divided
1/2 lb. baby spinach
1 cup basmati rice
2 cups vegetable broth can substitute with water
3 tbsp. butter
2 tbsp. lemon juice
1/2 tbsp. lemon zest
feta cheese to garnish
Instructions
Heat the olive oil in a large pot over medium-high heat. Sauté the onions for about 5-7 minutes, or until translucent. Add the garlic, 2 tablespoons of dill, and 2 tablespoons of chives. Sauté for another minute or two.
Add the spinach, and cook for 3-4 minutes, just until it wilts down.
Add the salt, pepper, basmati rice, and vegetable broth and stir. Bring it to a boil, cover with a lid, and reduce the heat to medium-low. Simmer for 20 minutes.
Stir in the butter, lemon juice and zest, and the remaining dill and chives.
Garnish with feta cheese and lemon wedges. Serve.
Notes
Note: Both fresh and frozen spinach will work in this recipe.
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