2 cups Spanakoryzo (Spinach and Rice, recipe below)
2 cups water
Olive Oil, as needed
1 bunch scallions, chopped
1 bunch dill, chopped
10 oz spinach, very well-washed
1 lemon, juiced
Black pepper, to taste
Feta cheese or Greek Yogurt, optional
In a large saucepan, add the Spanakoryzo over medium-low heat, stirring frequently, until heated through.
Add the water, and mix to combine; add 2-3 tablespoons of olive oil, and stir to combine; remove from heat.
Add the scallions and dill, and mix to fully combine.
Using your hands, squeeze the fresh spinach, and add to the pan, mixing to allow the spinach to wilt.
Add the lemon juice, and season with pepper to taste.
Serve topped with feta cheese or Greek yogurt and olive oil, if desired.
Spanakoryzo (Spinach Rice)
Full of spinach and fresh herbs yielding bright, verdant flavors, Greek Spinach Rice is great as a vegan entrée on its own, or as a healthful side dish when paired with Feta cheese or a protein of your choice. Explore more Mediterranean cooking in Life of Loi: Mediterranean Secrets.
1 red onion, finely chopped
Olive oil, as needed
1 bunch of dill, stems and fronds,
separated and finely chopped
2 bunches of scallions, white and green
parts, separated and finely chopped 1 leek, white part only, finely chopped 10oz of spinach, very well-washed 4oz brown sprouted rice
(or rice of your choice)
1 tablespoon tomato paste
1 1⁄2 cups water
1 lemon, juiced
1⁄2 bunch parsley, finely chopped Salt and pepper to taste
In a large saucepan over medium heat, add the onions with a pinch of salt, and cook while stirring for approximately 3-4 minutes, allowing them to sweat to release some of their moisture.
Add 4 tablespoons of olive oil, stirring to combine; add the dill stems, and lightly sauté for approximately 30-60 seconds.
Add the white part of the scallions and the leeks, and stir constantly as they sweat, for an additional 2-3 minutes.
Take a large handful of spinach, and using your hands, squeeze and tear the spinach into the saucepan, and fold into the mixture in the pan, allowing the spinach to wilt and release its moisture.
Add the rice and tomato paste and stir to combine. Then add 2-3 tablespoons of olive oil and cook for a few minutes to caramelize tomato paste.
Add water, stir to combine, cover the saucepan, and cook until rice is al dente, approximately 10-12 minutes.
Remove the cover, add the green part of the scallion, turn heat to low, season with salt and pepper to taste, and add 1 tablespoon of olive oil.
Remove from heat, add parsley, dill fronds, lemon juice, and stir to fully combine. Serve.
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