How to make Spanakorizo | Spinach Rice

Spanakorizo | Spinach Rice
This is a fantastic healthy side dish that’s gluten-free and vegetarian. I usually serve it with fried calamari or branzino at my restaurants. At home I find this is a great way to serve my kids protein and it is a good dish for Lent. I often serve it with a block of feta on top!
Makes 4 to 6 servings
½ cup olive oil
5 scallions chopped
1 cup rice (long grain rice)
3 cups water
2 tbsp lemon juice
4 cups fresh baby spinach
2 tsp salt
½ teaspoon freshly cracked black pepper
½ cup of chopped dill
Add the olive oil to a large saute pan and bring the heat to medium-low. Once the oil is warmed, add the scallions and saute them for about 2 minutes.
Add the rice to the scallions and toast the grains for about 4 more minutes.
Carefully pour the water into the pan. Bring it to a low boil and allow it to cook for 7 to 9 minutes.
Add the spinach to the rice mixture cook the spinach until completely wilted.
Add the lemon juice, salt, and pepper and stir everything together. Place the cover on the pan and allow it to simmer for about 7-9 minutes, or until the rice is cooked and fluffy.
Turn off the heat and fluff the rice with a fork. Serve warm!

[@SorrentoShore]

Looks amazing!

[@stratonkaratassos3007]

Reminded me of my Yiayia’s cooking. ❤️❤️❤️🇬🇷🇬🇷🇬🇷

[@lisahinton9682]

It bothers me that you used bottled lemon juice. Lemons are inexpensive and make SUCH a difference to a dish where lemon is a key ingredient.
I cannot imagine why anyone would have that green bottle of lemonish liquid instead of simply purchasing a lemon for 39 cents. Other than that, this looks fantastic, and I appreciate your love for food and for cooking.

[@SorrentoShore]

But her recipes are amazing.
" It bothers me ", is kind of going overboard