Spanakorizo, is a traditional, easy to make, and very tasty Greek vegan recipe made out of spinach and rice (spanáki and rizi), and some lemon juice – and lots of good (Greek) extra vergin olive oil, of course. The few ingredients are simple, but so healthy, budget-friendly, and the result tastes so delicious, which makes Spanakorizo one of those jackpot dishes.
Spinach and rice?!
Maybe the combination of spinach and rice is new for you and doesn’t sound so appealing at first. But hey: Spinach with potatoes taste great. Spinach with pasta does. And rice tastes great with several kinds of veggies – just think of all the different risottos out there. And maybe, you even had “Palak Paneer” (or a vegan “Palak Tofu”) already, an Indian dish made out of spinach and served with rice. Doesn’t sound too strange now? Great. So give this “Greek risotto” a try – you won’t be disappointed by Spanakorizo.
Spanakorizo 2.0 – an extended version
Since I stumbled upon Spanakorizo I have made this Greek spinach rice already several times. It is perfect as it is, simple and pure. But if you feel like some proteins are missing: It goes perfectly with chickpeas. This idea came into my mind thinking about a soup recipe I love (will for sure share it with you here one day, in the meantime check out this Instagram post). It is made out of orzo (rice-shaped pasta), lemon, baby spinach, and chickpeas. As there were cooked chickpeas in my fridge, the idea for this extended Spanakorizo version was born. It was a perfect match – super like.
On top of everything, I added plain yogurt. I have this quirk since my childhood. Back then, sour cream landed on almost every dish. What I also love to do, is eating Spanakorizo with homemade vegan feta cheese and/or tomatoes.
Greek vegan recipes (with spinach)
If you love comfort food, Mediterranean dishes and particularly Greek vegan recipes like I do, be sure to try Fasolakia, a delicious dish with green beans and potatoes. Or, what about Spanakopita. As you might know now: It must be something with spinach. Bingo! Spanakopita is a Greek spinach pie. Have a look at this delicious version with tofu instead of feta – so good! And of course tzatziki – what would Greek cuisine be without this refreshing delicacy?
If you are looking for more vegan spinach recipes, keep checking back my blog. You can also use the filter function (on the right or at the bottom if you are using a smartphone) to select recipes according to your favorite ingredients.
I hope this Spanakorizo recipe will become one of your fave recipes too. I would be very happy to receive your feedback as a comment or in the form of a review, thank you.
- 6 tbsp olive oil
- 1 onion
- 2 cloves of garlic
- 2 spring onions
- 500 g (17.7 oz or 16 cups) spinach leaves (fresh or frozen), chopped
- 1 cup rice *) (my favorite basmati rice since many years)
- 1,5 cups of vegetable stock (or less if the spinach lost water while cooking. I use water and about 1 tsp of my homemade vegetable stock powder)
- salt (quantity depending on your taste and how salty the broth is, start with 1/2 tsp)
- approx. 4 tbsp (fresh) dill (don’t skip) and 2 tbsp parsley (can be skipped. You can also or use chives instead), finely chopped
- 3 tbsp lemon juice plus the zest of 1/2 organic (!) lemon
- Optional: chickpeas, vegan yogurt and/or feta cheese
- Finely chop the onion and garlic, cut the spring onions into fine rings (keep the green and white parts separately)
- Wash the spinach, remove any unsightly large stalks and chop the spinach into coarse strips.
- Wash rice in a colander to remove excess starch
- Heat three tablespoons of good quality olive oil, add the onion, and sauté for 2 min.
- Then add the white part of the spring onions as well as the garlic and sauté for 2 more min.
- Next, add the spinach and let cook until the spinach wilts down.
- Now add the rice, sauté for 1-2 more min. before you add the vegetable broth and salt. Let come to boil before you turn the heat to low, cover with a lid, and let simmer for 15 min.
- Stir in the green parts of the spring onions, pepper, herbs, lemon juice (and zest) as well as two more tablespoons of olive oil.
- Serve it like it is, or add plain yogurt. Cooked chickpeas are also a good fit. Or give it a try with vegan feta cheese.
You can use more spring onions and no onion instead, or the other way round.
If you're using frozen spinach, let it thaw a little and then squeeze it out before you cook with it.