Spanakorizo A Greek Spinach Risotto Recipes
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!
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
SPANAKORIZO (GREEK SPINACH AND RICE)
In Greece spanakorizo is served as a main dish with crusty bread. Please do not omit the fresh lemon juice and feta it is what makes this dish special, I use freshly grated Parmesan cheese sometimes in place of feta. Two 10-ounce boxes frozen spinach, thawed can be used in place of fresh. You can double the complete recipe but do not double the olive oil, butter and garlic amounts. If you are not a dill-lover then reduce amount.
Provided by Kittencalrecipezazz
Categories Spinach
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat oil with butter in a large skillet over medium-high heat; add in onions and garlic and saute for about 4-5 minutes or until softened.
- Add in fresh spinach and cook stirring for 3 minutes.
- Add in tomato sauce and water (or water and broth) bring to a boil, then season with salt, pepper and dill.
- Add in rice, then reduce the heat to low, cover and simmer for about 25 minutes or until rice is tender (adding in a little more water if needed).
- Drizzle with fresh lemon juice, then sprinkle with feta cheese.
- Garnish with hard-boiled eggs and lemon wedges.
Nutrition Facts : Calories 396.2, Fat 24.9, SaturatedFat 6.3, Cholesterol 15.3, Sodium 524.9, Carbohydrate 38.5, Fiber 7.4, Sugar 5.8, Protein 9.6
EASY GREEK SPINACH AND RICE DISH (SPANAKORIZO)
A one-pot, comforting vegetarian main dish that you can also serve as a side dish, next to a favorite protein
Provided by Marilena Leavitt
Categories Vegetarian Main
Time 40m
Yield 4
Number Of Ingredients 12
Steps:
- Heat ¼ cup of the olive oil in a large pot. Add the onions, leeks (if using) and scallions and sauté them over medium heat for about 8-10 minutes or until they are soft.
- Stir in the rice and cook for 1 to 2 minutes until it is well-coated with olive oil. Next, add the spinach in batches and stir often to cook down.
- To the pot, add 4 cups of hot water (or vegetable stock) and season with salt and pepper. Cook over low heat, partially covered, until the rice is tender but fully cooked, about 20 minutes.
- About five minutes before it is done, stir in the fresh dill and parsley. Check the consistency and add some more hot water if necessary. The finished dish should not be dry, but rather slightly brothy.
- Stir in the lemon juice and remove from the heat. Taste and adjust the seasoning if necessary. Drizzle with the remaining ¼ cup of olive oil and let it sit, covered with a clean kitchen towel, for about two to three minutes. At that point the rice will have absorbed most of the liquid in the pot.
- Serve it warm or at room temperature with some hearty bread, Greek Feta cheese, or, Greek yogurt on the side.
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