Spanakorizo: A Hearty and Healthy Greek Spinach and Rice Recipe
Spanakorizo, a comforting and nutritious Greek dish, is a delightful combination of spinach and rice cooked in a flavorful broth of tomatoes, onions, and herbs. It’s a simple yet satisfying meal that’s perfect for a weeknight dinner or a light lunch. This recipe offers a step-by-step guide to creating a delicious and authentic spanakorizo that will transport you to the sunny shores of Greece with every bite.
## What is Spanakorizo?
Spanakorizo (σπανακόρυζο) translates to “spinach and rice” in Greek. It’s a staple in Greek cuisine, particularly popular during the Lenten season. This dish is naturally vegan and gluten-free, making it accessible to a wide range of dietary preferences. While variations exist, the core ingredients remain consistent: spinach, rice, onions, tomatoes, and olive oil. Its simplicity and health benefits contribute to its enduring popularity.
## Why You’ll Love This Spanakorizo Recipe
* **Healthy and Nutritious:** Spanakorizo is packed with vitamins, minerals, and antioxidants from the spinach and tomatoes. It’s a great source of iron, vitamin C, and fiber.
* **Simple and Easy to Make:** This recipe requires minimal ingredients and straightforward cooking techniques. Even beginner cooks can easily master this dish.
* **Flavorful and Delicious:** The combination of fresh spinach, tangy tomatoes, and aromatic herbs creates a vibrant and satisfying flavor profile.
* **Versatile and Customizable:** Spanakorizo can be adapted to your personal preferences. You can add other vegetables, such as carrots or zucchini, or adjust the herbs and spices to your liking.
* **Budget-Friendly:** This dish utilizes inexpensive ingredients, making it a cost-effective meal option.
* **Vegan and Gluten-Free:** Naturally suitable for vegan and gluten-free diets, it caters to various dietary needs.
## Ingredients You’ll Need
Here’s a list of the ingredients you’ll need to make delicious Spanakorizo:
* **Spinach:** 1 kg (2.2 lbs) fresh spinach, washed thoroughly. You can also use frozen spinach (about 500g or 1 lb), thawed and squeezed dry.
* **Rice:** 1 cup long-grain rice. Traditionally, Greek cooks use Carolina rice. You can use other types of rice like Arborio or Basmati, but adjust the cooking time accordingly.
* **Onion:** 1 large onion, finely chopped.
* **Garlic:** 2-3 cloves garlic, minced.
* **Tomato Paste:** 2 tablespoons tomato paste.
* **Diced Tomatoes:** 1 (400g/14oz) can of diced tomatoes, undrained.
* **Olive Oil:** 1/4 cup extra virgin olive oil.
* **Fresh Dill:** 1/4 cup, chopped.
* **Fresh Parsley:** 1/4 cup, chopped.
* **Vegetable Broth:** 4 cups (or water).
* **Lemon Juice:** 2 tablespoons fresh lemon juice (or more, to taste).
* **Salt:** To taste.
* **Black Pepper:** To taste.
* **Optional:** Feta cheese, for serving.
## Equipment You’ll Need
* Large pot or Dutch oven
* Cutting board
* Knife
* Measuring cups and spoons
* Wooden spoon or spatula
## Step-by-Step Instructions
Follow these detailed instructions to make perfect Spanakorizo every time:
**1. Prepare the Spinach:**
* **Fresh Spinach:** Thoroughly wash the fresh spinach under cold running water to remove any dirt or grit. Remove any tough stems. Chop the spinach coarsely. Don’t worry about making it too fine, as it will wilt down during cooking.
* **Frozen Spinach:** If using frozen spinach, thaw it completely. Once thawed, squeeze out as much excess water as possible. This step is crucial to prevent the spanakorizo from becoming watery.
**2. Sauté the Aromatics:**
* Heat the olive oil in a large pot or Dutch oven over medium heat. Make sure the pot is large enough to accommodate all the ingredients.
* Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Stir occasionally to prevent burning.
* Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic, as it can turn bitter. Stir constantly.
**3. Add Tomato Paste and Tomatoes:**
* Stir in the tomato paste and cook for 1-2 minutes, stirring constantly. This helps to deepen the flavor of the tomato paste.
* Add the canned diced tomatoes (with their juice) to the pot. Stir well to combine.
**4. Add Rice and Broth:**
* Rinse the rice under cold water to remove excess starch. This helps prevent the spanakorizo from becoming sticky.
* Add the rinsed rice to the pot. Stir to combine with the tomatoes and onions.
* Pour in the vegetable broth (or water). Bring the mixture to a boil.
**5. Simmer and Cook the Rice:**
* Once the mixture comes to a boil, reduce the heat to low, cover the pot, and simmer for 15-20 minutes, or until the rice is almost cooked and the liquid has been mostly absorbed. The cooking time will vary depending on the type of rice you are using. Check the rice periodically to make sure it’s not sticking to the bottom of the pot.
**6. Add Spinach and Herbs:**
* Stir in the chopped spinach, fresh dill, and fresh parsley. Gently fold the spinach into the rice mixture.
* Cover the pot again and cook for another 5-10 minutes, or until the spinach is wilted and the rice is fully cooked. The spinach will release some liquid, so don’t worry if the mixture looks a little watery at this stage. The liquid will continue to absorb as the spanakorizo sits.
**7. Season and Finish:**
* Remove the pot from the heat.
* Stir in the fresh lemon juice. Start with 2 tablespoons and add more to taste, depending on your preference for tartness.
* Season with salt and black pepper to taste. Remember that the flavor will continue to develop as the spanakorizo sits.
**8. Let it Rest:**
* Cover the pot and let the spanakorizo rest for 10-15 minutes before serving. This allows the flavors to meld together and the rice to absorb any remaining liquid.
**9. Serve and Enjoy:**
* Serve the spanakorizo warm. You can serve it as a main course or as a side dish.
* Optional: Crumble feta cheese over the top before serving for an extra layer of flavor and creaminess.
* Garnish with a sprig of fresh dill or parsley, if desired.
## Tips for the Best Spanakorizo
* **Use Fresh, High-Quality Ingredients:** The better the quality of your ingredients, the better your spanakorizo will taste. Use fresh, vibrant spinach, good quality olive oil, and ripe tomatoes.
* **Don’t Overcook the Rice:** Overcooked rice will result in a mushy spanakorizo. Check the rice frequently during cooking and remove the pot from the heat when the rice is cooked through but still slightly firm.
* **Squeeze Out Excess Water from Spinach:** Whether you’re using fresh or frozen spinach, make sure to remove as much excess water as possible. This will prevent the spanakorizo from becoming watery.
* **Adjust the Lemon Juice to Your Taste:** The amount of lemon juice you use will depend on your personal preference. Start with 2 tablespoons and add more to taste.
* **Let it Rest:** Letting the spanakorizo rest for 10-15 minutes before serving is crucial. This allows the flavors to meld together and the rice to absorb any remaining liquid.
* **Experiment with Herbs:** While dill and parsley are traditional, you can experiment with other herbs, such as mint or oregano, to add different flavors to your spanakorizo.
* **Add Other Vegetables:** Feel free to add other vegetables to your spanakorizo, such as carrots, zucchini, or peas. Add them along with the tomatoes.
* **Make it Spicy:** If you like a little heat, add a pinch of red pepper flakes to the pot along with the tomatoes.
* **Use Arborio Rice for Creamier Texture:** If you prefer a creamier consistency, use Arborio rice, the same type used for risotto. This will release more starch, creating a richer, more decadent dish. Be sure to adjust cooking times and broth amount as Arborio absorbs liquid differently than long-grain rice.
* **Don’t Be Afraid to Add More Broth:** If the rice seems to be drying out too quickly during cooking, add a little more broth (or water) to the pot. You want the rice to be cooked through but not dry.
## Variations on Spanakorizo
Spanakorizo is a versatile dish that can be easily adapted to your personal preferences. Here are a few variations to try:
* **Lemon and Herb Spanakorizo:** This version emphasizes the bright flavors of lemon and fresh herbs. Use a generous amount of lemon juice and add a mix of dill, parsley, and mint.
* **Tomato-Rich Spanakorizo:** This version focuses on the rich, savory flavor of tomatoes. Use a combination of diced tomatoes, crushed tomatoes, and tomato paste for an intense tomato flavor.
* **Spanakorizo with Feta and Olives:** This version adds salty and briny flavors to the dish. Crumble feta cheese over the top before serving and add some Kalamata olives to the pot along with the spinach.
* **Spanakorizo with Chicken or Shrimp:** For a heartier meal, add cooked chicken or shrimp to the pot along with the spinach. Make sure the chicken or shrimp is already cooked through before adding it to the spanakorizo.
* **Spanakorizo with White Beans:** Add a can of drained and rinsed white beans (such as cannellini beans) for added protein and creaminess. Add the beans along with the spinach.
* **Spanakorizo Soup:** Add extra broth to create a comforting soup version. Puree a portion of the soup for a creamier texture.
## Serving Suggestions
Spanakorizo is a versatile dish that can be served in a variety of ways:
* **As a Main Course:** Serve spanakorizo as a light and healthy main course. It pairs well with a side salad and some crusty bread.
* **As a Side Dish:** Serve spanakorizo as a side dish alongside grilled meats, roasted vegetables, or fish.
* **As Part of a Mezze Platter:** Include spanakorizo as part of a Greek mezze platter, along with other small dishes like hummus, tzatziki, and olives.
* **Cold Spanakorizo Salad:** Chill leftover spanakorizo and serve it as a refreshing salad.
* **With a Fried Egg:** Top a bowl of spanakorizo with a fried egg for a satisfying and protein-packed meal.
## Storing Leftover Spanakorizo
* **Refrigerate:** Store leftover spanakorizo in an airtight container in the refrigerator for up to 3-4 days.
* **Reheat:** Reheat spanakorizo in a saucepan over medium heat, stirring occasionally, until heated through. You may need to add a splash of water or broth to prevent it from drying out.
* **Freezing:** While not ideal, spanakorizo can be frozen. The texture of the rice may change slightly after freezing and thawing. To freeze, allow the spanakorizo to cool completely. Then, transfer it to an airtight container or freezer bag. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
## Nutrition Information (approximate, per serving)
* Calories: 250-300
* Protein: 6-8g
* Fat: 12-15g
* Carbohydrates: 30-35g
* Fiber: 5-7g
This nutrition information is an estimate and may vary depending on the specific ingredients and portion sizes used.
## Conclusion
Spanakorizo is a simple, healthy, and delicious Greek dish that’s perfect for any occasion. With its vibrant flavors and easy preparation, it’s sure to become a staple in your kitchen. So, gather your ingredients, follow the instructions, and enjoy a taste of Greece!
Enjoy your homemade Spanakorizo! Kali Orexi!