Classic Spanakorizo - Greek spinach and rice stew cooked in lemon and olive oil sauce is so comforting and delicious. A favorite pilaf side dish with a fabulous creamy texture and bright taste. Recipe is gluten free, vegan, and can be made with brown or white rice.
Course: Main Course, Side Dish
Keyword: brown rice, gluten free, rice, spanakorizo, spinach, vegan, vegetarian
Author: Chef Sara Furcini
1mediumyellow or white onionchopped
1/2cupolive oilextra virgin
1cupmedium grain brown rice
1/2ozfresh dillchopped, stems removed
2 1/2cupsfiltered water
1poundfresh baby spinach
Add onion, scallion, and olive oil to a medium pot. Sweat the vegetables over medium heat until transparent (about 10 minutes). Rinse and add the rice to the pot with the onion, stirring to coat. Add lemon juice, dill, salt, and water. Bring to a boil over high heat.
Cover the pot and simmer over medium heat for 10 minutes.
Stir in spinach. Cover and continue to cook over low heat for 30 minutes. Turn off the heat and allow to steam for 10 minutes (covered).
Transfer to a serving platter and garnish with some lemon wedges and sprinkle with feta if you wish.