Spinach with rice (spanakorizo)

This is a great and healthy vegetarian dish, full of aromas, the way I prefer it, but so versatile you can give it any twist you want picking different spices.  My husband loves it and the kids are happy.



  • olive oil for the pan
  • 1 onion finely chopped or  5-6 shallots cut in pieces
  • 1-2 cloves garlic finely chopped (or 1-2 frozen cubes)
  • 1 approx. 1/2 kilo bag frozen spinach
  • 1/2 cup Jasmine or Basmati rice
  • 1 teaspoon salt or to taste
  • pepper, oregano, mint (fresh or dry)
  • juice of one lemon

How to make: In a big, deep pan, saute the onion until tender, about five minutes. Saute the garlic for a minute. Add spinach and saute until soft. Add (rinsed) rice and saute a few more minutes. Add salt, pepper, oregano, and, optionally,  fresh or dry mint. Add enough water to boil the rice. Read package instructions but most likely you will need twice as much water as rice. So, 1 cup of water for half cup rice.  Add lemon juice to taste, cover  and cook for about 15-20 minutes or until rice is soft. While it’s cooking, keep an eye to be sure there’s enough liquid for cooking. That’s it!

Notes and tips: I prefer this dish served at room temperature.  You can use any kind of rice you want really but you can’t beat the aroma of Jasmine. The mint gives the dish wonderful freshness. It’s a versatile dish. When you become tired of the fresh, mint and lemon taste, use other spices. Give it an Indian twist ( and yellow color) with cumin or a Mediterranean twist with tomatoes.  Make it more or less hot, more or less “soupy”, more or less “ricy”.  Lots of possibilities but try this one first!

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