A fabulous Greek rice dish with dill, spinach, and lemon. Accompanies lamb deliciously as well as a side of a cool refreshing cucumber sauce...Enjoy.

Spanakorizo

water

rice

olive oil

onion,

spinach

lemon,

feta cheese

dill

salt and black pepper

Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.


Heat oil in a saucepan over medium-high heat. Saute onion until tender, about 5 minutes. Add the cooked rice and spinach; cook and stir until spinach wilts, 3 to 5 minutes. Add lemon juice, zest, feta cheese, and dill. Remove from heat. Season with salt and pepper.


This turned out pretty good and would pair nicely with almost any meat. The one thing I did not care for was the onions. I am a huge onion fan but they seemed to overpower the dish and the texture was off. I really think for them to work in this they need cooked longer than just to the softened stage. Next time I will cook them until they are dark and caramelized. That or I will just leave them out altogether and garnish with green onion tops.  Good universal side dish though and one worth making.

spanakorizo

Prep Time: 10 minutes

Cook Time: 33 minutes

Total: 43 minutes

Servings: 4

Author : Julie Barracato

Ingredients

Instructions

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