I recently traveled to Greece, spending a few days eating my way through Athens and then hopping a flight to Ikaria. Ikaria is a Greek island in the Aegean Sea that is known as one of the Blue Zone areas of the world, where people live exceptionally long, healthy lives.
I fell in love with all the food I ate, but I especially liked Spanakorizo. I went on to try several variations of this classic green rice dish made with a variety of herbs, spinach, lemon, rice, and olive oil. Some versions had Amaranth leaves which are in great supply on the island, sometimes fennel fronds, and always with spinach, lemon, and olive oil. It seemed like any mix of herbs, spinach, plus a lot of lemon and olive oil would work.
Once I got back home I made two versions, one using short grain rice and then cauliflower rice. I don't normally eat rice so I reduced the rice by half, which was more my speed. (I listed the rice instructions in the headnotes.) The cauliflower rice version was as good as the rice version.
Ikarians eat lots of herbs and this dish is just one example of how they take advantage of all the wild herbs growing around them. I think you'll love either version (with cauliflower rice or another type of rice) and you can have it with feta cheese, goat cheese or other cheese, and use it as a base for roasted or grilled veggies and protein. Enjoy!
Spanakorizo {spinach with rice}
Ingredients
- ¼ cup olive oil
- 1 small yellow or red onion peeled and diced
- 2 garlic cloves peeled and minced
- ½ teaspoon salt or more to taste
- one bunch dill chopped
- one bunch parsley chopped
- 6 green onions trimmed and diced
- 1 head spinach chopped
- 1 large lemon or about ¼ cup of lemon juice
- 12 ounces cauliflower rice or 3 to 4 cups riced cauliflower; fresh or frozen
- water
Instructions
- Place a large stock pot on a low heat and add about half of the olive oil.
- Add the diced onions, garlic, and about half of the salt to the pot and sauté for a few minutes.
- Add the green onions, dill, and parsley, and blend for a bit with a spatula.
- Add the chopped spinach and blend into the mix.
- Add the lemon juice and blend with the spatula. You can also add the zest of the lemon.
- Add the cauliflower rice, the remaining olive oil, and a tablespoon or so of water and blend it into the mix. If you're adding rice instead of cauliflower rice, add the amount of water recommended for 1 cup of rice.
- Place the top on the pot and cook for 5 minutes or until the cauliflower it soft. If adding rice, follow the directions recommended for the rice which is usually about 15 to 20 minutes.
- If there is excess water, take the top off to cook for a few minutes ignorer to release the moisture. Add more lemon juice and salt to taste and serve with feta cheese or other cheese.
- Store in the refrigerator for several days or freeze for a few months.
Kristi from thespecialbelly.com says
I knew from the moment I saw this recipe that I would love it. So simple and so delicious! The whole family, including my kids, gobbled it up. I served it with sautéed shrimp in a reduced garlic, butter and chicken broth sauce. Yum, yum, yum!! Can’t wait to visit Greece myself one day. But in the meantime, Erica, keep these Mediterranean inspired dishes coming!! ❤️
Thanks, Kristi! So great to hear. I'm eating this at least once a week. Great additions!