Spanakorizo - Greek Spinach Rice
Recipe: #28196
September 23, 2017
Categories: Side Dishes, Rice, White Rice, Lemon, Spinach, Greek, Gluten-Free, Low Cholesterol, No Eggs, Non-Dairy, Vegetarian, Vegetarian Dinner, more
"This recipe has a distinctive dill and lemon flavor. There are many variations of this recipe – sometimes served with feta cheese or an egg on top."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (363.5 g)
- Calories 315.7
- Total Fat - 8.6 g
- Saturated Fat - 1.1 g
- Cholesterol - 0 mg
- Sodium - 896.4 mg
- Total Carbohydrate - 59.5 g
- Dietary Fiber - 6.9 g
- Sugars - 4.8 g
- Protein - 6.1 g
- Calcium - 201.3 mg
- Iron - 4 mg
- Vitamin C - 75 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Heat olive oil in a medium pan with a tightly fitting cover over medium high heat. Sauté onions until translucent (about 5-7 minutes). Add garlic and sauté for another minute.
Step 2
Add the lemon zest, cumin and spinach and cover the pan. Cook until the spinach wilts down (about 3-5 minutes).
Step 3
Stir the rice, vegetable stock, 2 tablespoons of the dill, salt and pepper into the spinach mixture and stir to combine. Bring to a boil. Reduce the heat to a simmer, replacing the lid on the pan, and cook until the rice is tender (about 15 minutes).
Step 4
Stir in the lemon juice and the remaining fresh dill before serving.
Tips
No special items needed.
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