Last month while attending a food bloggers conference down in Miami, I had the huge pleasure of going on a lunchtime excursion with my blogging friends Christie and Leigh Anne. We ate lunch at Taverna Opa in the Mary Brickell Village neighborhood of Miami Beach, and I ordered a wonderful meal – Santorini sunfish with a clementine citrus sauce that was served with grilled asparagus and Greek rice.
It was a fantastic meal – my first time eating sunfish – and I loved the accompanying citrus sauce. But surprisingly, I haven’t been able to get that Greek rice out of my mind! It was a simple recipe of rice and spinach – but it was also flavored with fresh dill and lemon – a combination I never would have thought to put together with rice. The dill added such a different, fresh twist to the rice – and I knew that I wanted to recreate this side dish at home.
Today’s recipe is my attempt at recreating that wonderful Greek rice, which I have since learned is known as “Spanakorizo” or spinach rice. There are many variations of this recipe – sometimes served with feta cheese or an egg on top (our version does not include those). Like the version I enjoyed in Miami, our recipe has a wonderful distinctive dill and lemon flavor.Print
Note: You will need a medium-sized sauce pan with lid for this recipe.
- 2 tablespoons olive oil
- ½ cup chopped onion
- 1 tablespoon garlic
- Zest from one lemon
- ½ teaspoon ground cumin
- ½ pound baby spinach, coarsely chopped
- 1 cup basmati rice
- 2 cups vegetable broth
- 4 tablespoons fresh dill, chopped and divided
- ½ teaspoon salt
- A few grinds freshly ground black pepper
- Juice from one lemon
- Heat olive oil in a medium sauce pan over medium high heat. Sauté onions until translucent (about 5-7 minutes). Add garlic and sauté for another minute.
- Add the lemon zest, cumin and spinach and cover the pan. Cook until the spinach wilts down (about 3-5 minutes).
- Stir the rice, vegetable broth, 2 tablespoons of the dill, salt and pepper into the spinach mixture and stir to combine. Bring to a boil.
- Reduce the heat to a simmer, replacing the lid on the pan, and cook until the rice is tender (about 15 to 20 minutes –follow your rice’s package instructions).
- Stir in the lemon juice and the remaining fresh dill before serving.
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