Spanakorizo (Spinach Rice)
Recipe: #24441
July 20, 2016
Categories: Side Dishes, Rice, White Rice, Spinach, Greek, Sunday Dinner, Gluten-Free, Heart Healthy, Kosher, Low Cholesterol, Low Fat No Eggs, Non-Dairy, Vegan, Vegetarian, Herbs, Vegetarian Dinner, Vegan Dinner, more
"Comfort food! And a wonderful side, of course... Make sure you use short or medium grain rice, not the usual long-grain."
Ingredients
Nutritional
- Serving Size: 1 (271.5 g)
- Calories 252.6
- Total Fat - 5.6 g
- Saturated Fat - 0.9 g
- Cholesterol - 0.6 mg
- Sodium - 235.6 mg
- Total Carbohydrate - 45.5 g
- Dietary Fiber - 2.8 g
- Sugars - 1.8 g
- Protein - 5.2 g
- Calcium - 85.1 mg
- Iron - 2.2 mg
- Vitamin C - 24.2 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Wash the spinach in several changes of water. Tear the leaves and chop the stalks. Finely chop the green onions, including the green tops.
Step 2
Heat the olive oil in a large, wide pan. Add the onion and garlic, and cook for 5-7 minutes over medium heat, until soft.
Step 3
Add the green onion and rice, stir to coat and cook for 2 minutes more, stirring constantly.
Step 4
Add the spinach, 1 tablespoon lemon juice, and the herbs. Season well. Stir in the stock and water. Cover, bring to a boil, then reduce the heat to low and cook for 15 minutes.
Step 5
Remove from the heat and set aside for 5 minutes. Stir in the remaining lemon juice and adjust the seasoning.
Tips
No special items needed.