Spanakorizo greek Spanish rice

spanakorizo (greek spinach rice)

servings: 4

prep time: 5 mins

cook time: 30 mins

total time: 35 mins

ingredients 

• 1/3 cup olive oil
• 1/2 white onion, diced
• 4 scallions, diced
• 2 cloves garlic, minced
• 1 cup arborio rice
• salt + pepper to taste
• 2-3 cups vegetable broth
• 1/4 cup fresh dill, chopped
• 1/2 lb baby spinach
• 1/3 cup feta cheese, crumbled
• Optional: lemon garnish

instructions

• In a deep skillet, heat your oil on medium.  Add the onion and scallions and cook on medium low until translucent - 4 minutes.  Add garlic and stir until fragrant.  
• Add the rice to the pan and cook for 2 minutes constantly stirring.  Season with salt and pepper to taste.  
• Next, mix in 1/2 cup broth.  Allow it to be absorbed by the rice and repeat this step until rice is cooked al dente.  
• Stir in the fresh dill.  Add the spinach to the pan and cover with the lid.  Let the spinach wilt for 2-3 minutes.  Uncover and fold them into the rice.
• Top with your crumbled feta and cover to melt for a few minutes.  Serve immediately with lemon wedges, more dill, drizzle of oil and black pepper.

notes

It doesn't have to be arborio rice, any short or medium grain rice will work.

Make it vegan by omitting the feta cheese or use vegan feta cheese.

 

nutrition

Calories: 402kcal | Carbohydrates: 46g | Protein: 7g | Fat: 21g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Cholesterol: 11mg | Sodium: 658mg | Potassium: 423mg | Fiber: 3g | Sugar: 3g | Vitamin A: 5755IU | Vitamin C: 20mg | Calcium: 134mg | Iron: