Greek Lemon Spinach Rice (Spanakorizo)
This bright and zesty Greek Spanakorizo features tender rice simmered with fresh spinach, fragrant dill, and a generous squeeze of lemon. A beloved traditional spring dish that's both comforting and refreshing, perfect as a main or side.
Ingredients
- 200g long-grain white rice
- 300g fresh spinach, roughly chopped
- 1 medium onion, finely diced
- 3 spring onions, sliced
- 3 cloves garlic, minced
- 60ml extra virgin olive oil
- 400ml vegetable stock
- 2 lemons, juiced (about 80ml)
- 1 lemon, zested
- 25g fresh dill, finely chopped
- 15g fresh flat-leaf parsley, chopped
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper, to taste
Instructions
Rinse the rice under cold water until the water runs clear, then drain and set aside.
Heat the olive oil in a large, deep pan or Dutch oven over medium heat. Add the diced onion and sauté for 4-5 minutes until softened and translucent.
Add the spring onions and garlic, cooking for another 1-2 minutes until fragrant.
Add the chopped spinach in batches, stirring until wilted, about 3-4 minutes.
Stir in the rinsed rice and dried oregano, coating the grains with the oil and vegetables for 1 minute.
Pour in the vegetable stock and half of the lemon juice. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes until the rice is tender and liquid is absorbed.
Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
Stir in the remaining lemon juice, lemon zest, fresh dill, and parsley. Season with salt and pepper to taste.
Serve warm or at room temperature, drizzled with extra olive oil and lemon wedges on the side.
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