Greek Spinach Rice Dish (Print View)
Fragrant Greek one-pot wonder mixing spinach, herbs and citrus - a soothing meal that perfectly balances zesty flavors and smooth texture.
# What You'll Need:
01 -
¼ cup extra virgin olive oil, with extra for drizzling
02 -
4 green onions, thinly sliced
03 -
1 onion, chopped into small cubes
04 -
2 cloves garlic, finely chopped
05 -
1 cup short-grain rice
06 -
1 pound tender baby spinach, roughly cut
07 -
¼ cup mixed fresh herbs (mint, dill, and/or parsley), finely chopped
08 -
4 cups hot veggie or chicken stock
09 -
½ teaspoon flaky sea salt or kosher salt, plus extra to taste
10 -
¼ teaspoon cracked black pepper
11 -
1 small lemon, grated for zest and squeezed, with extra for serving
# Directions:
01 -
Warm the olive oil in a large pan over medium heat and cook the onion, green onions and garlic for 3-4 minutes till they're soft and fragrant.
02 -
Throw in the rice and keep cooking for 2-3 minutes more, always stirring with a wooden spoon, until you can see through the rice grains.
03 -
Start adding the spinach bit by bit into your pot and stir for 4-5 minutes until all the leaves have shrunk down and softened.
04 -
Mix in your chopped fresh herbs (mint, dill and parsley) with the salt and pepper.
05 -
Pour in the hot stock, give it a good stir, turn down the heat, put the lid on, and let it bubble gently for 15 minutes until the rice has fluffed up and soaked up most of the liquid. You'll want it to stay a bit juicy.
06 -
Take the pot off the heat, stir in the lemon zest and juice. Taste and add more salt and pepper if you want.
07 -
Scoop into bowls and top with lemon wedges and a splash of olive oil if you'd like.
# Notes:
01 -
This beloved Mediterranean rice dish should be creamy and moist, unlike regular fluffy rice preparations.