Spanakorizo (Greek Spinach and Rice)

Method

1. 1

   In a large, heavy-bottomed pot, heat 4 tablespoons (60 ml) olive oil over medium-high heat until shimmering. Add onion and 1 teaspoon salt, and cook until onion is translucent, about 7 minutes. Add garlic, oregano, tomato paste, and miso (if using), and cook until fragrant, about 1 minute. Add rice and stir well until rice is coated with oil mixture and smells slightly toasted, about 1 minute.

2. 2

   Stir in broth plus remaining 2 tablespoons (30 ml) olive oil to combine. Cover and bring to a boil.

3. 3

   Add greens and 1/2 teaspoon salt and stir to combine. Cover and bring to a simmer, then reduce heat to medium-low to maintain a simmer and cook until rice is cooked through and liquid has mostly absorbed, but is still slightly viscous, 40 to 45 minutes.

4. 4

   Let rice sit off heat with lid slightly ajar for an additional 10 minutes. Serve warm or at room temperature with a drizzle of olive oil and lemon wedges.

Nutrition

calories

268 kcal

fatContent

15 g

fiberContent

7 g

sugarContent

9 g

sodiumContent

750 mg

proteinContent

7 g

cholesterolContent

2 mg

carbohydrateContent

32 g

saturatedFatContent

2 g

unsaturatedFatContent

0 g

Indicative values from the source, for the original recipe.

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