Spanakorizo (Greek Spinach And Rice)
This traditional Greek spanakorizo is a delicious way to brighten up your dinner table this winter. Made with fresh spinach leaves and medium grain rice (like risotto) and then topped with zesty lemon juice, chickpeas, and olives, this savory Mediterranean comfort food makes the perfect side dish or main course! However you choose to enjoy it, this easy Greek rice recipe is one that you will come back to time after time!
Servings 6 servings
Calories 173kcal
Equipment
- Cast-iron Dutch Oven (3-quart / 2.8 liter)
Ingredients
- 1 Onion
- 2 cloves Garlic
- ½ cup Arborio rice
- 1 cup Chickpeas (canned)
- ½ cup Olives
- 9 oz Fresh spinach leaves
- 1+⅓ cup Veggie broth
- 2+½ Tbsp Olive oil
- ½ tsp Thyme (dried)
- ½ tsp Rosemary
- ½ tsp Sage (dried)
Instructions
- Wash the spinach, then cook it quickly in a pan with 1 tablespoon of olive oil and ½ tablespoon of lemon juice. This should take no more than 5 minutes. Let it cool after removing it from the stove.
- Peel and dice the onion and garlic. If using canned chickpeas, rinse them well under water. Slice the olives. Don't rinse the risotto rice, as you need its starch for creaminess.
- Heat a medium pot or Dutch oven over medium heat. Add olive oil, onion, and garlic, cooking them for 4-5 minutes. Then, add the rice and stir for 1-2 minutes to coat it in oil and lightly fry.
- Mix in the cooked spinach, along with ground thyme, sage, and rosemary. Pour in the vegetable broth and bring to a boil. Lower the heat, cover the pot, and let it simmer for about 15 minutes, checking after 10 minutes to see if more broth is needed.
- Once the rice is tender, remove the pot from the heat. Stir in the chickpeas and olive slices until everything is well combined.