Name: Spanakorizo (Greek Spinach and Rice)
Prep time: 5 min
Cook time: 45 min
Total time: 1 h
Yield: 6
Cuisine: Greek
Ingredients: 1 medium yellow onion (8 ounces; 226 g), chopped; 6 tablespoons (90 ml) olive oil, plus more for serving; 1 tablespoon (9 g) Diamond Crystal kosher salt; for table salt, use half as much by volume or the same weight; 2 cloves garlic, roughly chopped; 1 tablespoon (3 g) dried oregano; 1 tablespoon (16 g) tomato paste; 2 tablespoons (32 g) white miso paste (optional); 1 cup (180 g) medium- or long-grain brown rice, rinsed; 2 cups (480 ml) homemade chicken or vegetable stock or store-bought low-sodium chicken or vegetable broth; 14 ounces mature spinach or similar dark greens, such as beet greens, swiss chard, or dandelion greens, with stems, roughly chopped; Lemon wedges for garnish

Spanakorizo (Greek Spinach and Rice)

Spanakorizo is an easy, filling Greek spinach-and-rice dish cooked in olive oil and broth until tender and lightly saucy. Perfect as a vegetarian main or hearty side.

1 hr total 5 min prep 45 min cook 6 268 cal

Instructions

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1 In a large, heavy-bottomed pot, heat 4 tablespoons (60 ml) olive oil over medium-high heat until shimmering. Add onion and 1 teaspoon salt, and cook until onion is translucent, about 7 minutes. Add garlic, oregano, tomato paste, and miso (if using), and cook until fragrant, about 1 minute. Add rice and stir well until rice is coated with oil mixture and smells slightly toasted, about 1 minute.
2 Stir in broth plus remaining 2 tablespoons (30 ml) olive oil to combine. Cover and bring to a boil.
3 Add greens and 1/2 teaspoon salt and stir to combine. Cover and bring to a simmer, then reduce heat to medium-low to maintain a simmer and cook until rice is cooked through and liquid has mostly absorbed, but is still slightly viscous, 40 to 45 minutes.
4 Let rice sit off heat with lid slightly ajar for an additional 10 minutes. Serve warm or at room temperature with a drizzle of olive oil and lemon wedges.