Best Spanakorizo Recipes

SPINACH AND RICE (SPANAKORIZO)

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.

GREEK SPINACH RICE (SPANAKORIZO)

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.

SPANAKORIZO (A GREEK SPINACH RISOTTO)

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

Steps:

• Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.
• Heat oil in a saucepan over medium-high heat. Saute onion until tender, about 5 minutes. Add the cooked rice and spinach; cook and stir until spinach wilts, 3 to 5 minutes. Add lemon juice, zest, feta cheese, and dill. Remove from heat. Season with salt and pepper.

SPANAKORIZO (GREEK SPINACH AND RICE)

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.

SPANAKORIZO

Steps:

• Chop spinach roughly.
• Heat oil and saute onion for 10 minutes Add rice and spinach and tomato paste. Saute 5 minutes.
• Add water and stock cube and seasoning, mix well.
• Bring to boil and turn down heat and cook for 20mins or until rice is soft.
• Serve.

SPINACH RICE -- SPANAKORIZO

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"

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

SPANAKORIZO

Steps:

• Heat the olive oil in a large pan.
• Add the leek and garlic and cook, stirring, until the leek is soft.
• Add the rice and stir until the rice is coated in oil.
• Add the vegetable stock and simmer, covered with a tight-fitting lid, over low heat for 15 minutes.
• Remove the pan from the heat and let stand, covered, for 5 minutes.
• While the rice is cooking, remove the Swiss chard leaves from their stalks; discard the stalks.
• Slice the leaves thinly and wash well.
• Place the Swiss chard in a separate pan and simmer, covered, until limp, about 5 minutes.
• Drain.
• Stir the Swiss chard, lemon juice and parsley into the rice.
• Add salt and pepper to taste.