epicurious4.2
Spanakorizo (Spinach Rice)
Calling all dill lovers to this extra-herbaceous take on classic Greek spanakorizo.
👥 4 Servings👤 Sarah Jampel📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●knife
- ●peeler
- ●pan
- ●saucepan
- ●bowl
- ●cutting board
📝 Preparation Steps
1
Remove zest from 1 lemon in wide strips with a vegetable peeler or paring knife. Slice lemon in half; set aside.
lemon1
2
Heat 2 Tbsp. extra-virgin olive oil in a medium heavy-bottomed saucepan over medium. Add lemon zest and 8 scallions, thinly sliced, and cook, stirring often, until scallions are bright green and beginning to soften, about ⏱️ 2 minutes. Add 1 cup basmati rice, rinsed, drained well, 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, and half of 1 bunch dill, tough stems trimmed, finely chopped, and cook, stirring, until rice is coated in oil, about ⏱️ 30 seconds. Pour in 1¼ cups plus 2 Tbsp. water and bring to a boil. Reduce heat to low, cover pan, and simmer until rice is nearly tender and water is absorbed, 13–⏱️ 15 minutes.
. extra-virgin olive oil, divided3 Tbsplemon1basmati rice, rinsed, drained well1 cup½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt1bunch dill, tough stems trimmed, finely chopped, divided1
3
Meanwhile, place one 10-oz. package frozen spinach in a fine-mesh sieve set over a medium bowl and pour in boiling water to cover. Let sit until thawed, 5–⏱️ 10 minutes. Drain well and transfer to a clean kitchen towel; squeeze hard to expel as much excess moisture as possible. Transfer spinach to a cutting board and run through a couple times with a chef’s knife to finely chop.
4
Remove pan from heat, uncover, and top rice with spinach. Re-cover and let sit ⏱️ 10 minutes to allow spinach to steam. Using a fork, fluff rice and incorporate spinach. Stir in remaining half of dill and juice from 1 reserved lemon half. Season with freshly ground black pepper.
lemon1Freshly ground black pepper
5
Transfer rice to a bowl and drizzle remaining 1 Tbsp. extra-virgin olive oil over.
. extra-virgin olive oil, divided3 Tbsp
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