SPINACH AND RICE (SPANAKORIZO)
This is a Greek side dish that our family loves. Add a little Feta cheese and fresh lemon after it's cooked and you have heaven.
Provided by Kathy Bezemes Walstrom
Categories Side Dish Rice Side Dish Recipes
Time 50m
Yield 4
Number Of Ingredients 9
Steps:
- Heat olive oil in a large skillet over medium-high heat. Saute onions in the oil until soft and translucent. Add spinach, and cook stirring for a few minutes, then pour in the tomato sauce and water. Bring to a boil, and season with parsley, dill, salt and pepper. Stir in rice, reduce heat to low, and simmer uncovered for 20 to 25 minutes, or until rice is tender. Add more water if necessary.
Nutrition Facts : Calories 336.8 calories, Carbohydrate 35.7 g, Fat 19.3 g, Fiber 7.1 g, Protein 9.8 g, SaturatedFat 2.7 g, Sodium 552.7 mg, Sugar 6.6 g
SPANAKORIZO (A GREEK SPINACH RISOTTO)
One of our favourite vegetarian (ladera) meals. Most often, it is made 'white' - without the use of tomato paste added to the cooking liquid. I like it both way, though, and alternate.
Provided by evelynathens
Categories Spinach
Time 45m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- In a deep pan heat oil and gently fry onion and leek (if used) until soft.
- Wash (or soak if necessary depending on what kind of rice you use) rice, drain and add to onion.
- Cook for 5 minutes, stirring frequently.
- Add remaining ingredients, except spinach, and bring to the boil. Cook for 10 more minutes (longer, if using brown rice).
- Add the spinach, stir well and cover. Reduce heat and simmer on low heat for 5-6 minutes.
- Remove from heat.
- Leave tightly covered and allow to stand at least 1/2 an hour before serving.
- Serve with feta cheese, kalamata olives, crusty, peasant-style bread, a glass of wine and you'll think you're in Greece!
SPANAKORIZO - GREEK SPINACH RICE
This was originally a recipe that you started at home and then finished it over a campfire at your tent site. I adapted it to the kitchen - didn't take much - but it turned out wonderfully. It's supposed to be a side dish especially for lamb. I think it's so good that I eat it as my main course.
Provided by NannyMarvel
Categories Low Cholesterol
Time 50m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Discard spinach stems. Rinse leaves well and spin dry (best) or dry thoroughly with paper towels.
- In a 6-8 quart dutch oven, add the regular olive oil and onion and cook on medium heat, stirring occasionally, until onion is soft, 8-10 minutes.
- Add part of spinach at a time and cook, stirring often, until each batch is wilted before adding more (cover with lid if needed to speed things up) about 15 minutes total.
- Stir rice and 1 cup water into spinach; set lid in place. Cook 15-20 minutes on medium low heat. Lift lid, stir and add 3/4 cup water (or more if needed) so mixture looks juicy. Replace lid and cook until rice is tender, about 20 minutes.
- Remove pot from heat and set aside for 5 to 10 minutes.
- Stir in dill, mint and lemon juice, then season to taste with sea salt. Crumble feta on top, drizzle with the excellent quality olive oil. Sprinkle a pinch of sea salt on top and serve.
- Bon Appetit!
Nutrition Facts : Calories 369.3, Fat 20.1, SaturatedFat 6, Cholesterol 23.4, Sodium 889.6, Carbohydrate 38.1, Fiber 5.1, Sugar 2.8, Protein 12.1
GREEK SPINACH RICE (SPANAKORIZO)
With tons of fresh herb flavor, this Greek spinach rice is a simple dish with complex flavors. Serve as a side dish with grilled chicken, lamb, or stew, or by itself as a vegetarian main course. The fresh squeeze of lemon juice and feta crumble are critical to the taste - don't leave them out!
Provided by Chef John
Categories Rice Side Dishes
Time 55m
Yield 6
Number Of Ingredients 16
Steps:
- Heat oil in a saucepan over medium-high heat. Add rice and stir until every grain is coated in oil and you hear it start to sizzle. Stir in 2 teaspoons salt, pepper, cayenne, and green onions and cook for about 1 minute.
- Add dill, mint, spinach, and 2 3/4 cups water. Mix until thoroughly combined and bring to a simmer.
- Cover, reduce heat to medium-low, and cook until rice is tender, about 25 minutes. If rice is not quite ready at 25 minutes, add a splash of water, cover, and continue to cook until it is ready.
- Uncover and stir well. Cover again and let sit for 5 minutes. Taste and adjust salt if necessary.
- Divide rice mixture evenly into six bowls. Squeeze ½ lemon over each serving, then top with feta cheese, pickled onions, chili flakes, and a drizzle of olive oil.
Nutrition Facts : Calories 357.7 calories, Carbohydrate 51.1 g, Cholesterol 16.7 mg, Fat 14.8 g, Fiber 6.3 g, Protein 10.1 g, SaturatedFat 4.3 g, Sodium 917.6 mg
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SPANAKORIZO - GREEK SPINACH RICE L THE MEDITERRANEAN DISH
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4.8/5 (57)Total Time 1 hrCategory Side DishCalories 383 per serving
- Rinse the rice well a few times until the water runs clear. Put the rice in a bowl and add water to cover it by 1 inch. Let is sit to soak for 20 minutes or until you are easily able to break one grain of rice between your fingers.
- Heat ¼ cup extra virgin olive oil in a braising pan. Add the onions and cook for 5 minutes, stirring regularly, until soft and golden brown. Add the spinach, lemon juice, garlic, tomato paste, and a big pinch of kosher salt and black pepper. Sautee the spinach until just wilted. Stir in the mint and dill weed.
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Ratings 6Category Side DishCuisine GreeceTotal Time 15 mins
- Here’s how to make the best and easiest spinach rice that turns out perfect and fresh at all times.
- Place a pan on medium heat, add olive oil and heat until hot. Add chopped onions to the hot oil and saute until soft, fragrant and translucent.
- Add chopped spinach and stir until it wilts down, season with salt, dill (if using) black pepper, garlic granules and chicken bouillon powder.
- Add cooked rice and stir together until well combined. Finish the dish off with a squeeze of lemon juice. Take it off the heat, serve and enjoy.
GREEK SPINACH AND RICE RECIPE (SPANAKORIZO) - MY GREEK …
From mygreekdish.com
4.8/5 (511)Total Time 30 minsCategory MainCalories 199 per serving
- To prepare this spanakorizo recipe (Greek spinach and rice), heat the olive oil in a large skillet over medium high heat. Add the onions, spring onions and leek and sauté for 3-4 minutes, until translucent.
- Add the spinach and cook stirring for a few minutes, until wilted. Stir in the tomatoes, the tomato paste, two cups of hot water, the vegetable stock, the rice and season. Reduce heat to low and simmer for about 20-25 minutes, until the rice is tender.
- While the Spanakorizo is simmering away, stir it every so often and check if the pan appears to be getting dry. If it is, add some more hot water and stir.
- To know when its ready, take a grain of rice out of the skillet and pinch it with your fingernails. If its white on the inside it needs a little bit longer. When it’s close to ready, season with salt and pepper to taste. Finally, finish the spanakorizo with fresh chopped dill and cook for a a couple more minutes.
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