Spanakoryzo

    • 600 grams / 21 oz spinach fresh or frozen

    • 80 ml olive oil

    • ½ small red onion finely chopped

    • 2 spring onions finely chopped

    • 2 large garlic cloves chopped

    • 100 grams / 3.5 oz long grain rice

    • 60 grams / 2 oz short grain rice

    • 1 tbsp fresh dill chopped

    • ½ lemon juiced

    • Salt and pepper

Get cooking:

  1. In a medium-sized cooking pot, heat half the olive oil over high heat.

  2. Cook the onions and garlic until golden in color. Add the spinach and cook for 2-3 minutes while stirring with a wooden spoon until it drains and softens. Pour in 3 cups of water and reduce heat to medium. Simmer covered for 20 minutes.

  3. Add the short-grain rice and simmer for another 10 minutes. Season with salt and pepper and add the dill, remaining olive oil, and long-grain rice as well. Make sure there is enough water in the pot for the rice to cook in and then cover and simmer for another 20-30 minutes or until the rice is completely cooked.

  4. Stir in the fresh lemon juice. Remove from heat and serve. You may add a few extra drops of lemon juice when serving depending on your liking.

  5. NOTE: If using fresh spinach you may use the stems as well. Make sure you wash well to remove all the dirt and then slice the bottoms crosslike so they will cook easier.