SPANAKORIZO - Traditional Greek spinach rice with lemon and dill

Spanakorizo is the traditional Greek version of spinach rice. This simple recipe has three main features that make it a perfect choice to detox your body without renouncing to the taste: it’s vegan, it’s rich in vegetables, and it’s delicious!

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INGREDIENTS

• 2 cups (400 g) long grain rice
• 1 organic lemon
• 2 Lb (900 g) fresh spinach
• 1 red onion
• 1 leek
• 6 tbsp extra-virgin olive oil
• 1 tbsp double concentrated tomato paste
• 10 leaves fresh mint (optional)
• 1 bunch fresh dill
• ½ tsp black pepper

SPANAKORIZO TIPS

The rice is cultivated in Greece and present in several Greek recipes since the times of Alexander the Great. The origin of Spanakorizo is very old, and its recipe is prone to some variations depending on the availability and the region where it is prepared.

WATER OR BROTH? - This is the eternal question preparing rice! In this case, I prefer to use boiling water added a few ladles at a time, to save the pure flavor of onions, leeks, spinach, and herbs. Just remember: you want your Spanakorizo fluffy and creamy, not watery or dried.

LEMON OR VINEGAR? - Both Lemon or red wine vinegar are traditional. Personally, I prefer the taste of lemon in my spinach rice, but feel free to make your choice following your preferences.

HOT, WARM, OR COLD? - In this case, there is not a fixed rule. My choice is hot, but not too much!

EGGS AND FETA - Spanakorizo is frequently paired with fried or poached eggs, and sometimes topped with feta crumbles. But, to make it healthier, it is delicious also served simply.

VEGETABLES STUFFING - The spinach rice leftovers can become a tasty filling for stuffed peppers or tomatoes, as a variation of the classic Greek Gemista.

FIRST STEPS

Rinse the spinach thoroughly until the water results clear, and cut them into pieces.

Now, peel and mince a red onion, then rinse and mince the white part of the leek.

Finally, bring to boil 3 qt of water, then set the flame to maintain the liquid simmering.

After that, sauté the onion along with 4 tbsp of extra virgin olive oil until very soft and translucent, stirring occasionally.

SPINACH RICE

At this point, add the rice, raise the flame and sauté for a minute stirring constantly, then add the tomato paste, the leek and stir-fry for a couple of minutes more.

Finally, cover the rice with a few ladles of boiling water, add the spinach, and set the flame to let the liquid gently simmer.

Cook the rice until almost done, adding more hot water when necessary to maintain the rice creamy and fluffy, and stir as needed.

Then, add the grated peels and the juice of an organic lemon, the minced dill and mint leaves, and the black pepper.

Salt to taste and complete the cooking until the spinach rice is done but still in shape.

Finally, add 2 tbsp of extra virgin olive oil far from the heat and stir, then let the Spanakorizo rest a few minutes before serving.

SERVING SPANAKORIZO

Spanakorizo is commonly served warm or cold depending on the preferences.

Frequently, this spinach rice is paired with fried eggs or topped with feta crumbles, but it is incredibly good even by itself!

Did you like this recipe? please click here, leave a comment and vote 5 stars!
This simple action help the growth of this blog and make very happy 🙂

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