Greek Spanakorizo (Spinach Rice)

Greek spanakorizo spinach rice (vegetarian, 30 min)

Servings: 4 | Prep: 10 min | Cook: 20 min | Total: 30 min

Tags: 30 minutes, gluten-free, quick meal, vegetarian

Ingredients

• 2.0 tbsp olive oil
• 1.0 unit onion (finely chopped)
• 3.0 unit garlic (minced)
• 200.0 g rice (short-grain or medium-grain rice)
• 500.0 ml vegetable broth (or water)
• 300.0 g spinach (fresh, washed and chopped)
• 2.0 tbsp lemon juice (freshly squeezed)
• 1.0 tsp salt (to taste)
• 1.0 tsp black pepper (to taste)
• 2.0 tbsp dill (fresh or dried, chopped)
• 150.0 g feta cheese (crumbled, optional for serving)

Instructions

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent.
2. Stir in the minced garlic and cook for an additional minute, until fragrant. Be careful not to burn it.
3. Add the rice to the pot, stirring well for about 2 minutes to let it absorb the flavors.
4. Pour in the vegetable broth, then season with salt and pepper. Bring the mixture to a boil.
5. Once boiling, reduce heat to low, cover the pot, and let it simmer for 15 minutes, or until the rice is cooked and liquid is absorbed. Stir occasionally to prevent sticking.
6. After the rice is ready, add the chopped spinach and stir until wilted, which should take about 2-3 minutes.
7. Finish with lemon juice and dill, mixing well. Taste and adjust seasoning if necessary.
8. Serve warm, topped with crumbled feta cheese if desired.