Spanakoryzo (Spinach and Rice)

READY IN: 40mins
Recipe by momaphet

A simple Greek side dish, a nice change from basic rice. Using chicken broth in place of the water adds extra flavor.

Top Review by myoungp

Delicious! I tweaked the original recipe though. I used about 7 ounces of fresh spinach leaves, 1 big garlic clove (same as 2 normal size clove). In stead of 1/3 cup of oil, I used 2 tbsp oil and 2 tbsp butter (could probably reduce to 1 tbsp oil and 2 tbsp butter even). I dissolved 3 cubes of chicken bouillon in the 2 cups of hot water before adding it to the rice. Probably because my heat was too high, the rice absorbed all the liquid and was done before I supposed to add the spinach.I fixed this by adding 1/2 cup hot water with the spinach to the rice (I also added salt at this stage, not earlier. I added only 1/4 tsp because the chicken stock was salty enough). My rice was old so it can absorb more water without being too soggy.

A lot can be done with this recipe and nothing will go wrong. I imagine adding some cooked meat, mushroom or even lemon zest for a change in flavor will be quite nice too!

Ingredients Nutrition

Directions

  1. Saute rice and onion in olive oil , stirring occasionally for 10 minutes. Add boiling water and salt; simmer covered for 10 minutes.
  2. Meanwhile, wash spinach well then cut into 1/2" strips (you can roll a group of leaves together and cut into strips).
  3. After rice has simmered for 10 minutes add spinach and mix well, cover and continue to simmer for 15 minutes, stirring occasionally.

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