Greek Spinach Rice (Spanakoryzo)

Makes 2 servings

This simple, authentic Greek Spinach Rice makes a delicious low-budget vegetarian meal that’s ready in just a few minutes. Fresh dill, garlic and lemon juice give it an exceptional flavor and aroma. If you are using fresh spinach, you can use the stems, too. Be sure to wash and remove any dirt, then slice the bottoms crosswise for easier cooking.



⅓ cup olive oil, divided
⅓ small red onion, finely chopped
2 medium cloves garlic, minced
21 oz. spinach, fresh or frozen and thawed
3 cups water
2 oz. short-grain rice
3½ oz. long-grain rice
1 tbsp. chopped fresh dill
Salt, to season
Black pepper, to season
Juice of ½ lemon, plus more, to taste



1. Heat half of the oil in a large pot over medium heat. Add the onions and garlic, and stir until golden, about 2–3 minutes. Add spinach and cook, stirring with a wooden spoon, for 2–3 minutes, until softened and most of the liquid has drained. Add water and reduce the heat to low. Cover and simmer for at least 20 minutes.
2. Add the short-grain rice, cover and simmer for another 10 minutes.
3. Add the long-grain rice, the remaining olive oil and the dill. Season with salt and pepper, to taste. Ensure there is enough water (about double the rice) in the pot for the rice to cook, then cover and simmer for another 20–30 minutes, or until the rice is fully cooked.
4. Add the fresh lemon juice and remove from the heat. Taste, adjust with more lemon juice if desired, and serve immediately.



Calories 680
Total Fat 38g (49%)
Saturated Fat 5.472g (27%)
Trans Fat 0.017g
Total Carbohydrate 75g (27%)
Dietary Fiber 10g (36%)
Total Sugars 2g
Includes 0g Added Sugars (0%)
Cholesterol 0mg (0%)
Sodium 1410mg (61%)
Protein 15g (30%)
Vitamin D 0mcg (0%)
Calcium 359mg (30%)
Iron 10.45mg (60%)
Potassium 1856mg (40%)
Phosphorus (30%)


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