Soft Spanakorizo Spinach Rice

I've kept this zingy Spanakorizo on my regular rotation ever since falling for Greek food. The way fresh spinach mingles with fragrant rice makes something that's both heartwarming and invigorating.

My first try at this dish happened during a frosty evening when I needed something green but filling. The spinach blending into the rice made such a velvety mix that my family now asks for it at every get-together.

What You'll Need

• Olive oil: Gives that true Mediterranean richness and flavor base
• Onions and scallions: Create a gentle aromatic sweetness
• Garlic: Brings essential punch and backbone to the dish
• Arborio rice: Makes everything wonderfully silky while staying intact
• Fresh baby spinach: Adds beautiful color and healthy benefits
• Fresh herbs (mint, dill, and parsley): Bring lively taste and genuine Greek character
• Warm broth: Helps cook everything evenly and gets soaked up well
• Sea salt: Lifts all the flavors without taking over
• Black pepper: Adds subtle warmth and complexity
• Lemon juice and zest: Give that crucial tang and freshness

Cooking Method

Cook the flavor base:

Warm olive oil in a wide pot over medium heat. Toss in onions, scallions, and garlic, letting them cook for 3-4 minutes until soft and fragrant but not brown. This sets up all the taste that'll go through the dish.

Prep the rice:

Mix arborio rice into your aromatics and keep stirring with a wooden spoon for about 2-3 minutes. You'll notice the rice edges turning see-through - that's your sign it's ready to soak up all the good flavors.

Mix in the greens:

Put in the spinach bit by bit, waiting for each handful to shrink down before adding more. This takes around 4-5 minutes and stops too much water coming out all at once. You'll be amazed how much it shrinks down.

Blend in herbs and flavors:

Mix in your fresh herbs (mint, dill, and parsley) with salt and pepper. Don't cook the herbs too long - just fold them in to keep their bright taste and look.

Let it bubble gently:

Pour warm broth over everything and stir it all together. Turn down the heat, put the lid on, and let it simmer for 15 minutes. The rice will fluff up and soak up most but not all of the liquid, leaving it slightly juicy.

Add the lemon kick:

Take it off the heat and stir in lemon zest and juice. Try a bit and add more salt and pepper if needed. The lemon wakes up all the flavors and pulls everything together.

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The fresh herbs really turn this from basic to amazing. I'll never forget when my Greek grandma tasted it and told me it reminded her of her mom's cooking. That's when I knew this dish would stay in our family forever.

Greek Roots

Spanakorizo holds a special spot in Greek food as a classic "ladera" dish - meaning it's made with olive oil. People often eat it during Lent when meat isn't on the menu, showing how simple plant stuff can make truly filling meals. The mix of grains and greens shows how Mediterranean eating focuses on balance and good nutrition.

Tweak It Your Way

The standard spanakorizo welcomes changes. Some places throw in tomatoes for a different taste while others add pine nuts for some crunch. Want more protein? Try it with a fried egg on top - many Greeks eat it this way for breakfast. You can also sprinkle crumbled feta after it's cooked for a richer version, though that's not the traditional approach.

Pairing Ideas

Spanakorizo works great as your main meal with a basic Greek salad and some crusty bread on the side. It's also fantastic next to grilled fish or lamb if you're not going vegetarian. For the full Greek experience, add a dollop of tzatziki or plain Greek yogurt to bring creamy coolness against the lemony rice. A glass of light white wine like Assyrtiko rounds out your Mediterranean meal perfectly.

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Spanakorizo might seem basic but it's got layers of flavor and really shows what Greek cooking is all about. Why not make it part of your family's food story too?

Frequently Asked Questions

→ Can other types of rice replace arborio?

Using medium- or long-grain rice instead of arborio works fine if needed. While it won’t turn out as creamy, the flavors remain delicious. Adjust the cooking liquid and time slightly for the substituted rice.

→ Is it supposed to be wet or dry?

This dish is meant to be moist and saucy, not dry. The rice should absorb most liquid while staying creamy enough to pair nicely with bread or other sides.

→ Can I prep this dish earlier?

Yes, spanakorizo reheats well! Store leftovers in an airtight container in the fridge for up to 3 days. Warm it up with a splash of water or broth to restore its moisture before eating. Squeeze fresh lemon over the top when serving again.

→ Which fresh herbs are best to use?

Dill, parsley, and mint are great choices, with dill especially enhancing the spinach and lemon pairing. If you’re short on herbs, using just a couple still works nicely. Go for fresh over dried herbs for that vibrant taste.

→ What would taste good alongside this?

Try serving spanakorizo as a light vegetarian main dish with feta and warm bread, or as a side to grilled fish, roasted chicken, or lamb. Adding a Greek salad, olives, or tzatziki transforms it into a complete meal.

→ Can frozen spinach replace fresh?

Frozen spinach works if fresh isn’t handy. Thaw and squeeze out extra liquid before using. About 10 ounces of frozen spinach equals 1 pound of fresh. The taste will differ slightly, but it’ll still be tasty!