Spanakorizo Greek Lemony Rice and Spinach
A super easy fresh and zesty soupy rice with spinach and fresh herbs.
Ingredients
- 4 tablespoon olive oil
- 1 leek
- 1 green onion
- 1 diced onion
- 1 handfull dill
- 600 g fresh spinach
- Zest of 1 small lemon
- Juice of 2 small lemons
- 280 g rice 9.90 oz
- 5 cups hot vegetable broth
- salt and pepper toaste
- Lemon slices and lemon zest to serve
Instructions
- Prepare the vegetables. finely chop the onion. Wash the leeks well and cut them in slices. Finely chop the spring onion. Finely chop the dill. Zest one small lemon and juice 2 small lemons.1 leek, 1 green onion, 1 diced onion, 1 handfull dill, Zest of 1 small lemon, Juice of 2 small lemons
- Heat olive oil in a large pan and sauté the leek, onion, and green onion for 5–10 minutes until soft and fragrant.4 tablespoon olive oil
- Add the fresh spinach in batches and cook until wilted down. Stir in dill, lemon zest, and lemon juice.600 g fresh spinach
- Pour in the washed rice and mix thoroughly with the greens.280 g rice
- Add water season with salt and pepper and bring to a boil, then reduce heat and cover.5 cups hot vegetable broth, salt and pepper toaste
- Cook for about 20 minutes until the rice is tender and liquid absorbed.
- Finish with a drizzle of olive oil, and serve with some lemon zest and lemon slices.Lemon slices and lemon zest to serve
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