Spanakorizo Greek Spinach Rice
Learn how to make traditional Spanakorizo recipe. Our easy Greek Spinach Rice features lemon, fresh dill, feta cheese and sauteed shrimp.
Servings: 6
Calories: 384kcal
Equipment
- measuring cups
- measuring spoons
- French knife
- Skillet
- Wooden spoon or spatula
- Large Bowl
Ingredients
- 2 tbsp Butter
- 10 oz Baby Spinach
- 2 tbsp Olive Oil
- 2 Medium Shallots thinly sliced
- Kosher Salt & Black Pepper
- 1.5 cups Long Grain White Rice rinsed and drained
- 1 lb Large Shrimp peeled
- 1 cup Fresh Dill chopped
- 1 tsp Grated Lemon Zest
- 3 tbsp Lemon Juice
- 1/4 cup Feta Cheese crumbled
Instructions
- In a large saucepan over medium-high, heat the butter until bubbling. Add the spinach and cook, stirring, until wilted but still bright green, about 1 minute. Transfer to a bowl, including any liquid released by the spinach; set aside.
- Set the same pan over medium-high. Add the oil, shallots and 1/2 tsp salt, then cook, stirring often, until the shallots are translucent, about 2 minutes. Add the rice, 2.5 cups of water, 1/2 tsp salt and 1/4 tsp pepper. Stir to combine, then bring to a boil. Cover, reduce to low and cook until the liquid has been absorbed, 15 to 18 minutes. Meanwhile, season the shrimp with salt and pepper.
- When the rice is done, remove the pan from the heat. Quickly and evenly scatter the shrimp over the surface, re-cover and let stand for 10 minutes. Using a fork, fluff the rice and fold in the shrimp. Re-cover and let stand until the shrimp are opaque throughout, another 5 to 7 minutes.
- Add the spinach with its liquid, the dill and the lemon zest and juice, then fold until well combined. Taste and season with salt and pepper.
- Top with crumbled feta cheese and serve hot.
Nutrition
Calories: 384kcal | Carbohydrates: 45.3g | Protein: 24.5g | Fat: 12g | Saturated Fat: 4.6g | Cholesterol: 175mg | Sodium: 340mg | Potassium: 735mg | Fiber: 2.8g | Sugar: 0.6g | Calcium: 305mg | Iron: 7mg
