Spanakorizo

Active Time:

30 mins

Total Time:

1 hr 15 mins

Servings:

Spanakorizo is a traditional Greek rice dish made with spinach, lemon, herbs, and garlic. The simple ingredients, quick preparation, and outstanding flavor make it a dish that’s easy to come back to again and again. Be sure to pick medium-grain rice, it doesn’t stick together but still feels creamy and luscious, especially when combined with the silky spinach. The bright herbs added at the end along with the lemon juice bring everything forward. The salty, briney feta makes for even more satisfying bites. Serve Spanakorizo as a vegetarian main dish or as a side to other Greek dishes, such as grilled fish, chicken, or meatballs.

Frequently Asked Questions

What does Spanakorizo mean?

In Greek, “spaniki” means “spinach” and “rizi” means “rice,” so the name of this dish translates to spinach rice.
Why do you rinse and soak the rice?

Rinsing rice removes the excess starch, which helps cooked rice from clumping and sticking together. Soaking your rice helps soften it slightly and allows the grains to absorb some of the water, helping speed up the cooking process slightly and ensure a tender end result without being mushy.
Why do you use medium-grain rice in this recipe?

Because spinach emits a lot of liquid, it’s important to use a rice that turns creamy, not mushy when making Spanakorizo. A medium-grain rice, such as arborio rice (which is also used in making risotto), will produce the correct texture. Paella rice, sometimes called bomba rice, also works for this recipe.

Notes from the Food & Wine Test Kitchen

Don’t peek at your rice while it is cooking or while it is still covered off the heat. You need the heat and steam to stay in the pot for even cooking.

Make ahead

This is best served immediately, but can be stored in an airtight container in the refrigerator for up to two days.

Cook Mode (Keep screen awake)

Ingredients

1 cup medium-grain rice, such as arborio, paella, or Bomba rice
1 bunch scallions (about 6), divided
1/4 cup extra-virgin olive oil
10 ounces fresh baby spinach (about 9 cups)
1 tablespoon finely chopped garlic
1 1/2 teaspoons kosher salt
1/2 teaspoon black pepper
1 1/2 cups water
3 tablespoons chopped fresh dill
2 tablespoons chopped fresh mint
2 tablespoons unsalted butter, cubed
1/2 teaspoon grated lemon zest, plus 3 tablespoons fresh juice (from 1 lemon), divided
2 ounces feta cheese, crumbled (about 1/2 cup)
Fresh dill fronds
Fresh small mint leaves

Directions

Place rice in a large bowl and cover with cold water. Agitate using your hand to release excess starch; drain. Repeat process 4 to 5 times until water is mostly clear. Drain and cover with cold water. Let soak at room temperature, uncovered, for 20 minutes. Drain rice well, and set aside.
While rice is soaking, thinly slice white and light green parts of scallions; set aside. Thinly slice dark green parts of scallions to equal 1/4 cup; place in a small bowl. Cover using a damp paper towel, and set aside until ready to serve. Reserve remaining dark green parts of scallion for another use.
Heat oil in a medium Dutch oven over medium-high. Add reserved sliced white and light green parts of scallions; cook, stirring occasionally, until softened, about 2 minutes. Add spinach, garlic, salt, and pepper; cook, stirring constantly, until spinach is wilted, about 2 minutes. Add drained rice; cook, stirring constantly, until rice is well coated in oil, about 2 minutes. Add 1 ½ cups water; bring to a boil over high. Reduce heat to maintain a simmer; cover and cook, undisturbed, for 18 minutes. Remove from heat, and let stand, covered, for 10 minutes.
Remove lid from Dutch oven, and stir in dill, mint, butter, and lemon juice. Transfer to individual plates or a platter; top with feta, reserved dark green parts of scallions, lemon zest, dill fronds, and mint leaves. Serve immediately.