Nourishing Greek Spinach Rice (Spanakorizo)

Here at Soma Grove, we believe that wellness isn't about restriction. It's about abundance! It’s about embracing simple, whole ingredients that are bursting with flavor and life. And nothing captures that philosophy quite like a warm, comforting bowl of classic Greek Spinach Rice.

Spanakorizo is a cornerstone of Greek home cooking, a dish that is both incredibly nourishing and deeply satisfying. It’s a celebration of greens, fragrant herbs, and the liquid gold that ties it all together. Our recipe is designed to be weeknight-easy, wonderfully simple, and completely customizable to your taste.

The Magic is in the Olive Oil

Before we start, let's talk about the star ingredient. In a simple dish like this, the quality of your olive oil makes all the difference. You're not just using it to sauté, but to also build layers of flavor for a peppery, vibrant kick. A great EVOO, rich in polyphenols and healthy monounsaturated fats, transforms this humble dish from good to unforgettable, adding a luscious texture and a depth of flavor that complements the fresh spinach and zesty lemon perfectly.

Nourishing Greek Spinach Rice (Spanakorizo) Recipe

This one-pot wonder is your new go-to for a healthy, comforting meal. It’s a staple Ladera dish, meaning it's cooked in oil, making it naturally vegan and incredibly flavorful.

Yields

4 main servings or 6 side servings

Prep Time

10 minutes

Cook Time

25-30 minutes

Ingredients

cup Soma Grove Classic Extra Virgin Olive Oil, plus more for drizzling
1 large yellow onion, finely chopped
2-3 scallions, thinly sliced (both white and green parts)
2 cloves garlic, minced
1 lb (about 450g) fresh spinach, washed and roughly chopped
1 cup medium-grain rice
2 1/2 cups vegetable or chicken broth, warm
cup fresh dill, chopped
cup fresh parsley, chopped
Juice of 1 large lemon (about 3-4 tablespoons)
Sea salt and freshly ground black pepper to taste

Instructions

Sauté the Aromatics: In a large pot or Dutch oven, heat the $\frac{1}{3}$ cup of extra virgin olive oil over medium heat. Add the chopped onion and scallions and sauté for 5-7 minutes, until soft and translucent. Add the minced garlic and cook for another minute until fragrant.
Wilt the Spinach: Add the fresh spinach to the pot in batches. It will look like a mountain, but don't worry! Stir it gently into the onions. It will wilt down significantly in just a few minutes.
Toast the Rice: Add the rice to the pot and stir for 1-2 minutes, coating it in the olive oil and aromatics. This toasting step helps the grains absorb flavor and maintain a nice texture.
Simmer: Pour in the warm broth, and season generously with salt and pepper. Bring the mixture to a gentle boil, then reduce the heat to low, cover the pot, and let it simmer for about 20 minutes.
Add the Fresh Finish: After 20 minutes, most of the liquid should be absorbed and the rice should be tender. Turn off the heat. Stir in the chopped dill, parsley, and fresh lemon juice. These fresh, bright flavors are key, so don't add them until the very end!
Rest and Serve: Let the Spanakorizo sit, covered, off the heat for 5-10 minutes. This allows the flavors to meld and any remaining liquid to be absorbed. To serve, fluff with a fork and ladle into bowls. Finish with a generous drizzle of your finest Soma Grove Extra Virgin Olive Oil and an extra crack of black pepper.