Spanakorizo Greek Spinach Rice Recipe
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Master spanakorizo greek spinach rice 44447586 with our authentic layering technique. Includes common mistakes checklist and a step-by-step timing guide. Ready in 45 minutes.
Ingredients
Instructions
Heat the olive oil in a large Dutch oven over medium heat. Add the yellow onions and scallions, cooking until translucent (about 5-7 minutes). Add the garlic and sauté for 60 seconds.
Add the dry rice to the pot. Stir constantly for 2 minutes to toast the grains until the edges are translucent and it smells faintly nutty.
Add the baby spinach in batches, stirring until each batch has collapsed into a dark emerald tangle. Pour in the vegetable broth, salt, and pepper. Bring to a boil, then reduce heat to low and simmer, covered, for 15-20 minutes until the liquid is mostly absorbed but the mixture still looks moist.
Stir in the fresh dill. Replace the lid and turn off the heat.
Remove from heat. Stir in the lemon juice and crumbled feta. Let the dish rest, covered, for 10 minutes before serving.
Nutrition
- Calories
- 551 kcal
- Fat Content
- 32.8 g
- Serving Size
- 1 bowl
- Fiber Content
- 3.8 g
- Sugar Content
- 2.6 g
- Sodium Content
- 785 mg
- Protein Content
- 10.6 g
- Cholesterol Content
- 22 mg
- Carbohydrate Content
- 49.2 g
- Saturated Fat Content
- 8.4 g
