Greek Spinach Rice (Spanakorizo)
Description
Bursting with fresh herbs, tangy feta cheese, and fresh lemon flavor, Chef John's Greek spinach rice is perfect as a side dish or vegetarian main course.
Ingredients
•
1/4 cup olive oil
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1 1/2 cups medium-grain white rice
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2 teaspoons large-grain kosher salt
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1/4 teaspoon freshly ground black pepper
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1 pinch cayenne pepper, or to taste
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1 bunch green onions, thinly sliced
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1/2 cup packed finely chopped fresh dill
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1/2 cup packed finely chopped fresh mint leaves
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1 pound frozen chopped spinach, thawed and squeezed dry
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2 3/4 cups cold water, or more as needed
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kosher salt to taste
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3 medium lemons, cut in half
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3/4 cup crumbled feta cheese
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2 tablespoons pickled red onions, or to taste
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1 pinch hot chili flakes, or to taste
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1 drizzle olive oil
Directions
1
Gather all ingredients.
2
Heat oil in a saucepan over medium-high heat. Add rice and stir until every grain is coated in oil and you hear it start to sizzle. Stir in 2 teaspoons large-grain kosher salt, pepper, cayenne, and green onions and cook for about 1 minute.
3
Add dill, mint, spinach, and 2 3/4 cups water. Mix until thoroughly combined and bring to a simmer.
4
Cover, reduce heat to medium-low, and cook until rice is tender, about 25 minutes. If rice is not quite ready at 25 minutes, add a splash of water, cover, and continue to cook until it is ready.
5
Uncover and stir well. Cover again and let sit for 5 minutes. Taste and adjust salt if necessary.
6
Divide rice mixture evenly into six bowls. Squeeze ½ lemon over each serving, then top with feta cheese, pickled onions, chili flakes, and a drizzle of olive oil.