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Spinach rice served
Simple and healthy spinach rice side dish

Greek spinach rice

Author: Flavelo
Recipes Vegetarian & Vegan Side Dishes
The Greek 'Spanakorizo' is a cornerstone of the Mediterranean diet: simple, cheap, yet a nutrient bomb. The secret lies in the marriage of spinach and lemon. Citric acid not only flavours but also helps preserve the absorption of spinach's iron content and keeps flavours vibrant. This isn't a boring canteen side dish, but a creamy, aromatic one-pot meal, often crowned in Greece with a slice of feta cheese and good quality olive oil.
🕒 Prep Time 15 mins
🍳 Cook Time 20 mins
⌛ Total Time 35 mins
🍽️ Servings 4 servings
🔥 Calories 320 kcal
🌍 Cuisine Mediterranean

Ingredients

Equipment Needed

  • Pot with lid
  • Chopping board and knife
  • Lemon squeezer

Instructions

1 ✓

Wash the rice thoroughly until the water runs clear.

Tip: Removing starch is important so the grains don't stick together.
2 ✓

Finely chop the onion and sauté in olive oil until translucent.

Tip: Add a pinch of salt; this helps release moisture from the onion so it softens faster and doesn't burn. (Osmosis).
3 ✓

Add the crushed garlic and the drained rice. Fry for 1-2 minutes until the edges of the rice grains become transparent.

Tip: Toasting the rice seals the grain surface and gives a nutty flavour. (Maillard reaction).
4 ✓

Pour in the hot water, add salt and pepper. Bring to a boil, then reduce heat and cook covered for 10 minutes.

Tip: Always add hot water so the cooking process doesn't stop.
5 ✓

Wash the spinach. Place on top of the rice (do not stir!), replace the lid, and cook for another 5 minutes.

Tip: The rising steam steams the spinach perfectly without overcooking it.
6 ✓

Remove from heat. Mix the wilted spinach with the rice, add the lemon juice and dill. Rest covered for 5 minutes before serving.

Tip: Only add lemon juice at the end, as the acidic environment can slow down rice softening if added at the start.

Recipe FAQ

Can I use frozen spinach?
Yes, but fresh spinach has much better texture and flavour. If using frozen, thaw and squeeze out the water.
Why did the spinach turn brown?
You cooked it too long. Spinach should only be wilted in the steam at the very end to preserve its green colour (chlorophyll).

Ingredients

  • 300 g Jasmine rice or short-grain rice
  • 300 g Fresh spinach leaves
  • 500 ml Hot water or vegetable stock
  • 1 whole Onion
  • 2 cloves Garlic
  • 3 tbsp Extra virgin olive oil
  • 1 tsp Salt
  • 0.5 tsp Ground black pepper
  • 1 tbsp Fresh lemon juice
  • 1 tbsp Fresh dill (finely chopped)