SPANAKORIZO - GREEK SPINACH RICE
Spanakorizo (Greek Spinach Rice) is the comfort food of your dreams. It gives you all the cozy, feel-good vibes but is also loaded with nutrients from spinach, plus flavor from dried herbs and a splash of lemon juice. This easy Greek rice recipe can be enjoyed as a vegetarian main for 4 people or as a side with your favorite protein (up to 6 people).
Provided by Suzy Karadsheh
Categories Side Dish
Time 1h
Number Of Ingredients 11
Steps:
- 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.
- Drain the rice well and add it to the pan. Add 1 ½ cups of warm water. Bring to a boil for 3 minutes until the water reduces a bit. Turn the heat to low and cover.
- Let the rice cook undisturbed for 20 minutes or until the rice is tender and fully cooked through and all the liquid has been absorbed.
- Once cooked, let the rice sit covered for 5 to 10 minutes before serving.
- When ready, fluff the rice with a fork and garnish for feta and parsley, if you like.
Nutrition Facts : Calories 382.6 kcal, Carbohydrate 55.7 g, Protein 7.9 g, Fat 14.8 g, SaturatedFat 2.1 g, Sodium 446.9 mg, Fiber 5.1 g, Sugar 2.6 g, UnsaturatedFat 10.3 g, ServingSize 1 serving
SPINACH RICE WITH FETA
Steps:
- Thaw the spinach by either letting it sit out at room temperature for an hour, or by microwaving for 1-2 minutes. Squeeze the excess moisture out of the spinach (it doesn't have to be extremely dry for this recipe, just make sure it's not pooling water).
- Add the minced garlic and butter to a medium sauce pot. Sauté the garlic in the butter over medium heat for 1-2 minutes.
- Add the spinach, rice, salt, lemon juice, and 2.5 cups water to the sauce pot. Stir briefly to combine.
- Place a lid on the pot, turn the heat up to medium-high, and allow the water to come up to a boil. Once it reaches a full boil, turn the heat down to low, and let the rice simmer for 15 minutes. After 15 minutes, turn the heat off and let the pot rest, without removing the lid, for an additional five minutes.
- Fluff the rice with a fork, gently folding the spinach back into the rice (it tends to float to the top during cooking). Finall, sprinkle the feta over top and fold to combine again. Serve hot!
Nutrition Facts : ServingSize 1 cup, Calories 240.97 kcal, Carbohydrate 39.48 g, Protein 6.13 g, Fat 6.4 g, Sodium 464.14 mg, Fiber 1.73 g
SPINACH FETA RICE COMBO
The flavor combination of this rice dish will dance on your tongue. It's so Good!!! :o) I have a low fat version of this on here also, that I posted a couple of years ago...but whenever I make it I always make it this way...so decided to post it this way too. :o) You can make this without the wild rice, simply don't add it, no...
Provided by Wendy Rusch
Categories Rice Sides
Number Of Ingredients 20
Steps:
- 1. Prepare your rice: Wild Rice: In a one quart saucepan, add washed wild rice and water, I like to use half water half broth. Bring to a boil, cover and simmer 45 to 55 minutes or until rice pops open, drain and set aside. White Rice: In a 2 quart saucepan, add rice, water and salt. I like to use half water half chicken broth again. (If using all water, add 1/2 tsp salt instead of a 1/4 tsp.) Bring to a boil, cover and simmer 15 minutes. Fluff with fork and set aside.
- 2. In a large skillet over medium high heat add olive oil, when hot add onions and mushrooms, stir and cook until onions are tender, add butter. When butter is melted add garlic, oregano and lemon juice. Cook 1 minute add *spinach. When spinach has wilted (if using fresh) or when heated through (if using frozen) add salt and pepper, white and wild rice, half the feta and stir well. When serving sprinkle remaining feta and almonds, if desired, over top of dish.
- 3. *If using frozen spinach, rinse and drain well.
GREEK-STYLE RICE WITH SPINACH, FETA, AND BLACK OLIVES
Provided by Paula Wolfert
Categories Olive Rice Side Vegetarian Feta Spinach Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4 as a side dish or supper with crusty bread
Number Of Ingredients 11
Steps:
- Wash the spinach and tender stems until the water runs clean; drain. If leaves are large and crinkly, sprinkle lightly with salt and mix well. Let stand in a colander 15 minutes; rinse and squeeze out excess moisture. Shred the spinach to make about 3 cups.
- Heat 3 tablespoons of the olive oil in a 10-inch straight-sided skillet. Add the scallions, onions, a pinch of salt, and 1/4 cup water and cook, covered, over medium-low heat for 10 minutes. When the water evaporates, slowly let the onions turn golden, stirring occasionally. Add 1 cup water, the reduced tomato purée, and rice. Cover and cook for 10 minutes.
- Spread the spinach and dill over the rice, cover, and cook 10 minutes longer. Remove from heat, mix, then place a double thickness of paper toweling over the rice, cover again, and let stand until cool. Adjust the seasoning with black pepper and salt and drizzle with the remaining tablespoon olive oil. Serve at room temperature garnished with black olives and feta cheese or yogurt.
ONE-PAN ORZO WITH SPINACH AND FETA
Similar to spanakorizo, a Greek spinach and rice dish, this easy, meatless meal features orzo, spinach, peas and scallions. It is deeply satisfying but still on the lighter side of pasta recipes, thanks to all those vegetables. A little feta gives it creaminess and tang, while some lemon zest brightens everything up. It makes a complete meal on its own, or, if you're looking for something more substantial, serve this as a hearty side dish to roasted meats or fish.
Provided by Melissa Clark
Categories dinner, easy, pastas, main course
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat a 10-inch skillet over medium, then melt butter, 30 seconds to 1 minute. Stir in about three-quarters of the scallions (saving some of the green parts for garnish) and garlic, and cook until softened, stirring frequently, about 3 minutes.
- Stir in spinach, adding in batches if it doesn't all fit in the pan at once, and 1/2 teaspoon salt. Continue to cook, stirring occasionally, until spinach is wilted, about 5 minutes.
- Stir in stock and bring to a simmer. Stir in orzo, lemon zest and remaining 1/2 teaspoon salt. Cover and simmer over medium-low heat until orzo is nearly cooked through and most of the liquid is absorbed, 10 to 14 minutes, stirring once or twice.
- Stir in cheese, peas (if you like) and dill, cover the pan, and cook for another 1 minute, to finish cooking and warm the peas. To serve, sprinkle with more cheese and the reserved scallions.
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
SPINACH, RICE & FETA PIE
This is a great recipe if you like spinach and feta cheese. The times I've made it for other people, they really enjoyed this unusual rice dish. I used white rice in this recipe that was freshly made for the recipe, but I think that leftover rice would work too. I also used Kraft Parmesan cheese, but think that freshly grated Parmesan would be even better.
Provided by karen
Categories Long Grain Rice
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees.
- Melt butter in a large skillet over medium heat.
- Add chopped onion and saute for 3 minutes.
- Stir in flour, salt and pepper.
- Gradually add milk, stirring with a whisk until well blended.
- Bring mixture to a simmer and cook for 1 minute or until slightly thick, stirring constantly.
- Remove skillet from heat and stir in the cooked rice, feta cheese, egg, egg whites and spinach.
- Pour mixture into a 9 inch pie plate coated with cooking spray.
- Sprinkle Parmesan cheese over pie.
- Bake for 35 minutes or until set.
- Broil for 2 minutes or until pie is golden brown.
GREEK RICE - RICE WITH SPINACH AND FETA
This recipe for a delicious and easy rice side dish came from Michael at Gail's Recipe Swap, and I've fiddled with it a little. Although I don't get to eat rice often, this one looks so tasty I have to put it here for safe keeping when I get to splurge! :)
Provided by Julesong
Categories Lunch/Snacks
Time 40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Over medium heat in a saucepan, combine the rice, broth, and water, and bring to a boil.
- Cover, reduce the heat to medium low, and let simmer for 15 to 18 minutes or until the rice has absorbed the liquid; transfer to a serving bowl and keep warm.
- In a skillet over medium heat, melt the olive oil and butter together, then add the onion, mushrooms, and garlic for 5 to 7 minutes, then stir in the lemon juice and oregano.
- Add the spinach and pepper, then sprinkle with the sherry and toss until the spinach is slightly wilted; remove from heat.
- Add the crumbled feta and toss until the cheese begins to melt.
- Add to the cooked rice, toss well, and serve immediately.
Nutrition Facts : Calories 391, Fat 17.3, SaturatedFat 7.6, Cholesterol 34.4, Sodium 431.9, Carbohydrate 47, Fiber 2.8, Sugar 4.2, Protein 13
RICE WITH SPINACH AND FETA CHEESE
Categories Rice Tomato Side Sauté High Fiber Dinner Feta Spinach Simmer Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Serves 4 to 6
Number Of Ingredients 9
Steps:
- Heat oil in heavy large pot over medium-high heat. Add onion and garlic and sauté until onion is tender, about 6 minutes. Add rice and stir until rice is translucent, about 2 minutes. Add broth and wine and bring to boil. Reduce heat to low; cover and cook until rice is almost tender, about 15 minutes. Mix in spinach. Cover and cook until rice and spinach are tender and all liquid is absorbed, about 8 minutes longer. Mix in tomatoes and cheese. Season with salt and pepper and serve.
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