Spanakorizo (Greek Spinach Rice)

🛒 Ingredients

• Olive oil 60 g · 530 kcal
• Onion 150 g · 60 kcal
• Garlic 10 g · 15 kcal
• Fresh spinach 998 g · 229 kcal
• Short-grain rice (e.g., Arborio or Carolina) 300 g · 1079 kcal
• Fresh dill, chopped 10 g · 4 kcal
• Fresh parsley, chopped 10 g · 4 kcal
• Lemon juice 30 g · 7 kcal
• Vegetable broth 700 g · 36 kcal

👨‍🍳 Instructions

1. Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and sauté until softened, about 5-7 minutes.
2. Add minced garlic and cook for another minute until fragrant. Then, add the fresh spinach in batches, stirring until completely wilted.
3. Stir in the short-grain rice, coating it with the oil and vegetables. Pour in the vegetable broth, add the chopped dill and parsley, and season with salt and pepper to taste.
4. Bring the mixture to a boil, then reduce the heat to low, cover the pot tightly, and simmer for 20-25 minutes, or until the rice is tender and most of the liquid has been absorbed.
5. Remove the pot from the heat and let it rest, covered, for 5-10 minutes. Fluff the spanakorizo with a fork, stir in the fresh lemon juice, and serve warm.