Dinner · 40 min · greek

Spanakorizo (Spinach Rice)

Dinner decisions, handled: Spanakorizo (Spinach Rice) pairs fresh spinach with long-grain rice for a 40-minute Greek dinner.

✓ USDA-verified nutrition data

Ingredients

• 2 lb Fresh spinach
• 1.5 cups Long-grain rice
• 1 bunch Scallions
• 1/3 cup Fresh dill
• 1/4 cup Lemon juice
• 1/3 cup Extra-virgin olive oil
• 3 cups Vegetable broth
• 2 tsp Salt

Steps

1. Wilt the spinach in batches in a dry hot pot, then chop it coarse and squeeze out the water. Pre-wilting shrinks two pounds into a manageable mound and keeps the rice from drowning.
2. Soften the scallions in the olive oil until sweet, add the rice, and toast 2 minutes — toasting seals the grains so they stay distinct instead of gluey.
3. Add the broth and spinach, cover, and cook on the lowest heat 18 minutes. Then turn the heat off and leave the lid on 10 more minutes; the resting steam finishes the rice gently.
4. Fluff with a fork, fold in the dill and lemon juice, and drizzle with your best olive oil. The lemon goes in at the end so its brightness stays vivid. Serve with feta on the side for the vegetarians and extra lemon for everyone.
5. Let the finished rice stand 5 minutes off the heat before serving — the grains relax and the flavors settle.

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