SPANAKORIZO – GREEK SPINACH RICE #DINNER #SPANAKORIZO
This basic, heavenly, and real Spanakorizo (Greek Spinach Rice) makes a filling vegan supper or side dish. Crisp dill, chives, and lemon juice give it an exceptional flavor and smell.
This Spanakorizo formula has dependably had an extraordinary spot at our supper table. Fragrant and rich, this dish is cherished by children and grown-ups. Underneath, I'll show you all that you have to think about this scrumptious Greek Spinach Rice.
WHAT IS SPANAKORIZO?
Spanakorizo is an exemplary Greek veggie lover dish made with spinach and rice. It is most likely one of the most advantageous conventional Greek plans since it's stuffed with bunches of spinach, onions, new herbs, and lemon. While a fundamental Spanakorizo formula contains just spinach, onion, and dill, there are numerous varieties of this dish.
WHAT KIND OF RICE IS USED IN SPANAKORIZO
There are numerous sentiments about which kind of rice works best in Spanakorizo. A few people appreciate short-grain white rice due to the rich surface, and some incline toward dark colored rice for extra medical advantages. I use basmati rice in this formula. It is an excellent rice that cooks quick and turns out delicate, yet fleecy, unfailingly. I recommend beginning your Spanakorizo venture with basmati rice and after that attempting different choices when you feel courageous.
INGREDIENTS
3 tbsp. olive oil
1 medium onion chopped
4 garlic cloves chopped
4 tbsp. chives or scallions chopped and divided
4 tbsp. dill chopped and divided
1/2 lb. baby spinach
1 cup basmati rice
2 cups vegetable broth can substitute with water
3 tbsp. butter
2 tbsp. lemon juice
1/2 tbsp. lemon zest
feta cheese to garnish
INSTRUCTIONS
- Heat the olive oil in a large pot over medium-high heat. Sauté the onions for about 5-7 minutes, or until translucent. Add the garlic, 2 tablespoons of dill, and 2 tablespoons of chives. Sauté for another minute or two.
- Add the spinach, and cook for 3-4 minutes, just until it wilts down.
- Add the salt, pepper, basmati rice, and vegetable broth and stir. Bring it to a boil, cover with a lid, and reduce the heat to medium-low. Simmer for 20 minutes.
- Stir in the butter, lemon juice and zest, and the remaining dill and chives.
- Garnish with feta cheese and lemon wedges. Serve.
NOTE: Both fresh and frozen spinach will work in this recipe.
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