SUPERCHARGED GREEN SPANAKORIZO

Spanakorizo is a delightful Greek dish that brings together the earthy flavours of spinach and the comforting essence of rice in a harmonious blend. Picture fluffy long-grain rice cooked to perfection, enveloped in a lush tapestry of vibrant green spinach. The rice absorbs the natural juices from the spinach, creating a dish that's both fresh and hearty.

Typically, spanakorizo is enhanced with aromatic ingredients like onion, garlic, and herbs, often featuring dill for a hint of brightness. A splash of olive oil adds richness, while a squeeze of lemon juice at the end elevates the flavours, adding a zesty kick that really brings everything to life. It's usually served warm, and can be enjoyed as a main course or a delightful side dish.

The best part? Spanakorizo is not just a joy to eat but also a feast for the eyes, boasting a beautiful green hue that makes your plate pop. It’s a vegan friendly option that’s hearty enough to satisfy any hungry guest, making it a staple in Greek households.

My version has vegtables pumped it with frozen broccoli and frozen green beans, making it a the perfect go to dish when you need to pump a lot of health into your body at once.

SUPERCHARGED GREENS SPANAKORIZO

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SUPERCHARGED GREENS SPANAKORIZO 〰️

1 brown onion, roughly diced

4-5 spring onion, washed, thinly chopped, whites and greens separated

40gm dill, washed, stems diced, fronds diced, and separated

1 lemon, zest and juice

250gm long grain rice, washed

400gm baby spinach, washed

1 litre vegetable stock

250gm Birds Eye Deli Garlic Herb Broccoli, frozen

250gm Birds Eye Deli Garlic Butter Style Green Beans, frozen

Salt

Black pepper

Olive oil

  1. Place large pot on medium high heat with a glug of olive oil. Once pot is hot add in brown onion, spring onion and dill stems with big pinch of salt and saute for 5 minutes.

  2. Add in lemon zest, rice and few cracks of black pepper and mix through to seal the rice for 1 minute.

  3. Add in spinach and gently fold through into the bottom allowing it to wilt.

  4. Once spinach has just hit a soft wilt pour in the vegetable stock along with 500ml water.

  5. Bring everything to a high bubbling simmer before adding in the broccoli and green beans and stir through. Bring to a simmer again, season with salt and then place a lid on top and allow to sit on medium low heat and bubble away for 10-12 minutes or until rice is cooked.

  6. Take off heat and stir through lemon juice and season with salt to taste. Serve up hot with a drizzle of extra virgin olive oil and the a garnishing of green spring onion.