Spanakorizo, Greek spinach rice
- 1 large onion finely chopped
- 2 garlic cloves finely chopped
- 3 scallions trimmed and
- 1 medium fennel bulb trimmed and chopped
- 1 cup long- or medium-grain Greek rice
- 1 ½ pounds fresh spinach stems remove, coarsely chopped
- ½ bunch fresh dill snipped or chopped
- Salt and pepper to taste
- Extra virgin Greek olive oil as needed about 2/3 cup
- 1 – 2 fresh lemons
- Feta cheese or Greek yogurt for serving
Heat ½ cup of olive oil in wide pot. Saute onions, scallions, and fennel until soft, about 10 minutes, over medium-low heat. Stir in the garlic. Add the rice. Stir to coat with the oil. Add spinach in batches and stir to cook down, until all of it has been added.
Season with salt and pepper. Add 2 cups water or vegetable stock. Cook over low heat, covered, until rice is very tender, about 45 minutes. Add more water or stock if necessary.
Add dill five minutes before end and stir gently to wilt.
Stir remaining olive oil, lemon juice, additional salt and pepper to taste just after removing from heat. Serve with Greek feta or Greek yogurt.
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Adapted from IKARIA: LESSONS ON FOOD, LIFE & LONGEVITY FROM THE GREEK ISLAND WHERE PEOPLE FORGET TO DIE (Rodale)