A few weeks ago I came across a recipe for Spanakorizo Greek Rice. Yikes. Sounds difficult but it was far from it. So easy and flavorful; I’ve made it twice now! I wasn’t intending on blogging about it (hence the quick, random, iPhone pictures) but I had to share. It’s so good.
Anyone reading this should probably try this…now. Great side dish. Here’s the recipe:
Spanakorizo Greek Rice (adapted from Le Fork)
- 4 tbsp olive oil
- ½ yellow onion, minced
- 2-3 tbsp fresh dill, minced
- 1½ cups basmati rice
- 2¾ cup chicken broth
- 1½ lbs. spinach, roughly chopped
- salt and pepper
- fresh lemon juice
- Saute onion in olive oil until translucent, about 7 minutes on medium-low heat
- Add dill and saute until soft
- Add salt and pepper
- Add chopped spinach until it cooks down and is wilted
- Stir rice into spinach mixture
- Add chicken broth or water. Make sure to use less than bag of rice directions because the spinach gives off a lot of liquid
- Cook until rice is done
- Fluff with a fork, squeeze lemon juice on top before serving
yum.
