Spanakorizo - Greek Spinach Rice
Spanakorizo is a classic Greek one-pot dish of creamy rice simmered with spinach, dill and mint, then finished with plenty of fresh lemon. It's fully vegan, ready in about 35 minutes, and just as good warm as it is at room temperature.
Ingredients
- 10 cups spinach frozen
- ¼ cup olive oil
- 2 spring onions chopped
- 2 cloves garlic thinly sliced
- ¼ cup fresh dill chopped
- 2 tbsp fresh mint chopped
- 1 tbsp dried thyme
- 1 cup risotto rice
- ½ cup white wine
- 3 cups water
- 1 cup vegetable broth homemade, or water
- 3 tbsp fresh lemon juice
- 1 lemon sliced, for serving
- 1 ½ tsp salt
- 1 tsp black pepper
Instructions
- Place a large saucepan over high heat. Add the olive oil, the chopped spring onions, garlic and thyme, and mix to combine.
- Turn the heat down to medium and cook for about 2 minutes. Add the thawed, well-drained spinach and sauté for about 7 minutes, until soft.
- Add the chopped dill and mint. Stir to combine.
- Add the rice and sauté for a few more minutes. Pour in the wine and let it evaporate.
- Add the water, vegetable broth and lemon juice, then season with the salt and black pepper.
- Cook for 15-20 minutes, stirring every 3 minutes so the rice doesn't stick to the bottom of the pan. Add more liquid if needed.
- Remove from the heat and drizzle with a little olive oil.
- Serve with lemon slices and extra greens on top.
Notes
Thaw the frozen spinach completely and squeeze out as much liquid as you can before adding it, or the rice will turn watery. Risotto rice absorbs liquid at different rates, so keep extra hot water or broth nearby and add it a splash at a time until the rice is tender. Leftovers keep in the fridge for up to 3 days and taste even better the next day with an extra squeeze of lemon.