Greek Spinach Rice with Feta (Spanakorizo)
Serves 4
Directions
- 1Heat the olive oil in a large pot over medium heat, add the onion and leek, and cook until softened and translucent.
- 2Add the spinach and cook until wilted and reduced.
- 3Add the rice, dill, parsley, sea salt, and black pepper, stir until combined, then pour in the hot vegetable stock or water and bring to a gentle simmer.
- 4Reduce the heat to low, cover, and simmer gently until the rice is tender, avoiding stirring.
- 5Remove from the heat and leave covered for 5 minutes.
- 6Fluff the rice with a fork and serve with a squeeze of fresh lemon juice, a drizzle of extra virgin olive oil, and crumbled feta.
Ingredients
- 1 whole brown onion, diced
- 1 whole leek, outer leaves removed, quartered lengthways and finely sliced
- 300 g spinach, washed and roughly chopped
- 1/4 cup fresh dill, finely chopped
- 1/4 cup fresh parsley, finely chopped
- 60 ml extra virgin olive oil
- 1 cup basmati or long-grain rice, rinsed and drained
- 650 ml hot vegetable stock or boiling water
- sea salt (optional)
- black pepper (optional)
- extra virgin olive oil (optional)
- fresh lemon juice (optional)
- 150 g feta, crumbled
Equipment
large potwooden spoonfork
Tips
- If the rice has absorbed more liquid than preferred, stir in a small splash of hot stock or boiling water.
- Serve warm, at room temperature, or cold.
- The dish can be served as a light main meal or as a side dish.
