Greek Rice (Spanakorizo)

Photo by MychkoAlezander/iStock / Getty Images

Photo by MychkoAlezander/iStock / Getty Images

A simple recipe of rice and spinach flavored with fresh dill and lemon.

Recipe by Lisa Stone


2 tablespoons olive oil

½ cup chopped onion

1 tablespoon garlic

Zest from one lemon

½ teaspoon ground cumin

½ pound baby spinach

1 cup basmati rice

2 cups vegetable broth

4 tablespoons fresh dill, chopped and divided

½ teaspoon salt

A few grinds freshly ground black pepper

Juice from one lemon


Heat olive oil in a medium pan with a tightly fitting cover over medium high heat. Sauté onions until translucent (about 5-7 minutes).

Add garlic and sauté for another minute.

Add the lemon zest, cumin and spinach and cover the pan. Cook until the spinach wilts down (about 3-5 minutes).

Stir the rice, vegetable stock, 2 tablespoons of the dill, salt and pepper into the spinach mixture and stir to combine. Bring to a boil.

Reduce the heat to a simmer, replacing the lid on the pan, and cook until the rice is tender (about 15 to 20 minutes – follow your rice’s package instructions).

Stir in the lemon juice and the remaining fresh dill before serving.