Spanakorizo Spinach Rice (Print Version)
# Ingredients:
01 -
1 pound fresh baby spinach, roughly chopped
02 -
4 scallions, thinly sliced
03 -
¼ cup olive oil, plus extra to drizzle
04 -
1 onion, diced after peeling
05 -
2 garlic cloves, finely chopped
06 -
4 cups chicken or vegetable broth, warmed up
07 -
¼ teaspoon ground black pepper
08 -
1 cup arborio rice
09 -
¼ cup mixed fresh herbs (dill, mint, parsley), chopped
10 -
½ teaspoon kosher or sea salt, adjust as needed
11 -
1 small lemon, zest and juice reserved, with extras for serving
# Instructions:
01 -
Little by little, toss the spinach into the pan and stir. Keep going for 4-5 minutes until the spinach softens and mixes in well.
02 -
Pour the broth into the pot, stir everything thoroughly, lower the heat, cover it up, and let it slowly cook for about 15 minutes. The rice should be tender and still a bit saucy.
03 -
Mix in the fresh herbs like dill, parsley, and mint along with some salt and pepper.
04 -
Warm up the olive oil in a big pan over medium heat. Toss in the chopped onion, garlic, and scallions. Stir and let them soften for 3-4 minutes.
05 -
Take the pot off the burner and stir in the lemon zest and juice. Taste it and sprinkle in more salt or pepper if you think it needs a boost.
06 -
Add in the rice and stir while you cook for about 2-3 minutes. Don’t stop until the rice looks slightly clear.
07 -
Spoon into individual bowls and serve with an optional drizzle of olive oil and extra lemon slices.
# Notes:
01 -
This dish stays moist and a bit saucy instead of drying out like regular rice sides.