Best Spinach Rice Spanakorizo Recipes

SPINACH AND RICE (SPANAKORIZO)

Spinach and Rice (Spanakorizo) image

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

Ingredients

⅓ cup olive oil
2 onions, chopped
2 pounds fresh spinach, rinsed and stemmed
1 (8 ounce) can tomato sauce
2 cups water
1 teaspoon dried dill weed
1 teaspoon dried parsley
salt and pepper to taste
½ cup uncooked white rice

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

GREEK SPINACH RICE (SPANAKORIZO)

Greek Spinach Rice (Spanakorizo) image

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

Ingredients

¼ cup olive oil
1 ½ cups medium-grain white rice
2 teaspoons large-grain kosher salt
¼ teaspoon freshly ground black pepper
1 pinch cayenne pepper, or to taste
1 bunch green onions, thinly sliced
½ cup packed finely chopped fresh dill
½ cup packed finely chopped fresh mint leaves
1 pound frozen chopped spinach, thawed and squeezed dry
2 ¾ cups cold water, or more as needed
kosher salt to taste
3 medium lemons, cut in half
¾ cup crumbled feta cheese
2 tablespoons pickled red onions, or to taste
1 pinch hot chili flakes, or to taste
1 drizzle olive oil

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)

Spanakorizo (Greek Spinach and Rice) image

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

Ingredients

1/3 cup olive oil
2 tablespoons butter (or use all olive oil)
2 medium onions, chopped
1 -2 tablespoon fresh minced garlic (or to taste)
2 lbs fresh spinach (rinsed and stems removed)
1 (8 ounce) can tomato sauce
2 cups water (or use 1 cup each chicken broth and water)
2 -4 teaspoons fresh dill (or use 1 teaspoon dried dill)
salt and pepper
1/2 cup short-grain white rice
fresh lemon juice
crumbled feta cheese
hard-boiled egg (peeled and sliced) (optional)

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

SPINACH RICE -- SPANAKORIZO

Spinach Rice -- Spanakorizo image

Make and share this Spinach Rice -- Spanakorizo recipe from Food.com.

Provided by Darkhunter

Categories Spinach

Time 40m

Yield 3-4 serving(s)

Number Of Ingredients 9

Ingredients

1/2 cup olive oil
2 medium onions, chopped
1/2 teaspoon chili pepper
1 1/2 cups long grain rice
2 1/2-3 cups chicken stock
2 (9 ounce) packages Baby Spinach
salt
1/2 cup chopped fresh dill
1 cup yogurt

Steps:

In a deep, heavy skillet, heat the oil over medium heat and saute the onions until translucent, about 3 minutes. Add the chili pepper and the rice. Stir for a few seconds to coat with oil.
In the meantime, heat the stock with the spinach in a separate saucepan. When starts to boil, pour it over the rice and reduce the heat.
Season with salt, mix well with a wooden spoon, and cover. Simmer for 15 to 20 minutes, or until the rice is cooked but still moist.
Serve immediately, sprinkled with chopped dill and with a dollop of yogurt on each plate.

GREEK SPINACH & RICE "SPANAKORIZO"

Greek Spinach & Rice

Spinach shines bright in this full-flavored dish. Spinach is sauteed with a mixture of onions and leeks. It's then simmered with white wine and rice. Rice helps to make the dish heartier and a great vegetarian main meal. It would make a delicious side dish too, though, alongside steak. There's a hefty amount of dill which brings...

Provided by Maria *

Categories Other Main Dishes

Time 1h45m

Number Of Ingredients 10

Ingredients

3 Tbsp olive oil
1 large onion, finely chopped
3 green onions, finely chopped
3 leek leaves, thinly chopped, only white part
3 lb fresh spinach, washed, stems removed & coarsly chopped
1/3 c medium grain rice
1/2 c white wine
1 c warm water
salt & freshly ground pepper, to taste
1/2 c dill, finely chopped

Steps:

1. Heat olive oil in a wide shallow pot, over medium-high heat.
2. Saute the onions, spring onions, and leeks until translucent (about 5 minutes).
3. Add spinach and stir for a few minutes until wilted.
4. Add the white wine if using.
5. Sprinkle in the rice.
6. Add the warm water and season.
7. Reduce heat to low and simmer for about 20 - 25 minutes until rice is tender. During cooking stir the "spanakorizo" once or twice and check liquid is absorbed. If so add one more cup of hot water, if necessary.
8. Add dill before the end of cooking and stir gently to wilt. Add lemon juice to suit your liking.
9. Remove from heat and drizzle remaining olive oil. Serve with lemon slices and crumbled Feta cheese (omit if fasting or vegan). Kali Orexi = Good Appetite