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Greek Rice Spanakorizo




40 min.



1 onion

1 clove garlic

300g fresh spinach

400g long grain rice (not parboiled, can be thai or basmati)

800-900g of vegetable or chicken stock

1-2 sprigs of dill Groots

1 sprig of parsley (optional)

1 lemon (or lime)

1 tablespoon feta cheese (optional)

Freshly ground black pepper

Extra virgin olive oil



  1. Heat a pot over low heat with a little oil.
  2. Peel and chop the onion and let it fry until transparent, add a little salt.
  3. Peel and chop the garlic and add it. When it takes color, add the spinach little by little so that it loses volume. Season to taste with salt and pepper.
  4. Once the spinach is sautéed, add the rice. Mix well and finally add the broth, chopped dill and parsley.
  5. When it boils, reduce the heat and simmer until the broth has been consumed.

Serving: Serve the freshly cooked rice with spinach. Finish the dish with a splash of lemon juice, grated lemon peel and crumbled cheese.

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