Spanakorizo

This spinach rice recipe can be served as a vegetarian meal, or make it vegan by omitting the feta cheese at the end (although I think it adds flavor and a touch of luxury). As a side, it is particularly great with meatballs, baked trout, or lemon chicken.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Soak the rice: Rinse the rice well a few times until the water runs clear. Put the rice in a bowl and add water to cover it by 1 inch. Let sit to soak for 20 minutes or until you can easily break one grain of rice between your fingers.

Step 2

Saute the spinach: Heat 1/4 cup extra virgin olive oil in a braising pan. Add the onions and cook for 5 minutes, stirring regularly, until soft and golden brown. Add the spinach, lemon juice, garlic, tomato paste, and a big pinch of kosher salt and black pepper. Sautee the spinach until just wilted. Stir in the mint and dill.

Step 3

Add the rice to the pan: Drain the rice well and add it to the pan. Add 1 ½ cups of warm water. Bring to a boil for 3 minutes until the water reduces a bit. Turn the heat to low and cover.

Step 4

Cook: Let the rice cook undisturbed for 20 minutes or until the rice is tender and fully cooked through and all the liquid has been absorbed.

Step 5

Rest: Once cooked, let the rice sit covered for 5 to 10 minutes before serving.

Step 6

Serve: When ready, fluff the rice with a fork and garnish with feta, additional finely chopped spinach, or minced parsley, if you like.

Step 7

Calories: 252.1kcal Carbohydrates: 37.2g Protein: 5.3g Fat: 9.6g Saturated Fat: 1.4g Polyunsaturated Fat: 1.1g Monounsaturated Fat: 6.6g Sodium: 201mg Potassium: 544.7mg Fiber: 3.4g Sugar: 1.8g Vitamin A: 7193.7IU Vitamin C: 24.2mg Calcium: 89mg Iron: 4.2mg

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