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  • Writer's pictureNikki Glekas

Spanakorizo | Spinach Rice

Today I’m sharing an easy, healthy side-dish with you. Spinach Rice is a very simple to pull together. I like serving it alongside meat or fish because it is a great way to eat greens if you aren’t in the mood for a salad. I don’t know about you, but my kids don’t love spinach, so this is a great way to get them to eat it without it being a big deal!

Since this dish doesn’t take long, I highly recommend prepping all of your ingredients in advanced. Then, set them next to the stovetop as you begin to cook. This saves a lot of zipping around the kitchen while the water boils on the stovetop! By the time the dish is finished you’ll have delicious, hot rice that’s a light green color from the spinach. I typically scoop it right into a serving bowl or my family and friends.

I love the flavors of this dish because the rice absorbs the flavors of the greens. It is cozy and satisfying and makes the perfect bed for fish, chicken, or any other protein you are serving that day. If there is any leftover, I save it in the container and reheat it for another meal because it keeps very well.

This is one of those great side dish recipes you’ll love to make over and over, especially during the cooler months. Is combines starch and vegetables in the most delicious possible way. Enjoy!

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

  1. 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.

  2. Add the rice to the scallions and toast the grains for about 4 more minutes.

  3. Carefully pour the water into the pan. Bring it to a low boil and allow it to cook for 7 to 9 minutes.

  4. Add the spinach to the rice mixture cook the spinach until completely wilted.

  5. 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.

  6. Turn off the heat and fluff the rice with a fork. Serve warm!

Nikki Glekas is the owner of Nikki Glekas Events, a full-service catering and events company located in Stamford, CT. She is currently operating with COVID-safe procedures and is happy to discuss your event and catering needs with you. To discuss further please contact or call 203.658.8659.

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