Spanakorizo (Greek Spinach and Rice)
This Spanakorizo is SO DELICIOUS! Creamy Arborio rice, fresh spinach, and fragrant herbs combine for a wholesome Greek classic.
Servings: 4 servings
Ingredients
- 2 tablespoons olive oil
- 1 onion chopped
- 2 cloves garlic minced
- 1 cup Arborio rice
- 1+ cup veggie broth
- 9 oz fresh spinach leaves
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon dried sage
- 1 cup canned chickpeas rinsed and drained
- 1/2 cup olives chopped
- salt and pepper to taste
Instructions
- In a heavy-bottomed pot, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until translucent. Stir in the minced garlic and cook for an additional minute until fragrant.
- Stir in 1 cup of Arborio rice, allowing it to toast for 1-2 minutes to enhance flavor and texture.
- Gradually pour in 1+ cup of veggie broth, stirring continuously to combine. Bring the mixture to a gentle simmer.
- Once the broth is simmering, add 9 oz of fresh spinach leaves along with 1 teaspoon each of dried thyme, rosemary, and sage. Stir until the spinach wilts and blends into the rice.
- Rinse and drain 1 cup of canned chickpeas, then fold them into the pot along with ½ cup of chopped olives. Cook for an additional 10-15 minutes, stirring occasionally, until the rice is tender and has absorbed most of the liquid.
- Once cooked, remove the pot from heat. Let it sit for 5 minutes covered before fluffing the rice with a fork. Adjust seasoning with salt and pepper if needed.
Equipment
- Heavy-bottomed pot
- Wooden Spoon
- Measuring Cups and Spoons
- Cutting board and knife
Notes
- To prevent mushy rice, stir frequently and avoid overcooking.
- If the rice seems dry during cooking, add a little more veggie broth gradually.
- Use fresh spinach for the best flavor and texture; avoid wilted or pre-packaged spinach.
- Refrigerate leftovers in an airtight container for up to 3 days or freeze for up to 2 months.
- Reheat gently with a splash of broth to restore creaminess.