Greek
Spanakorizo
Silky Greek rice simmered with abundant spinach and scallions, then brightened with fresh dill, lemon, and fruity olive oil.
4 servings · 20 minutes prep · 35 minutes cook
Ingredients
Spinach and rice
- 2 lb, Use mature spinach; remove thick or fibrous stems.
- 8 medium scallions (about 6 oz before trimming), Thinly slice the white and green parts.
- 1/2 cup, Divided between cooking and finishing.
- 1 cup, Use medium-grain white rice, preferably Carolina-style; do not rinse.
- 2 tsp, Diamond Crystal kosher salt.
- 1 tsp, Freshly ground.
- 2 cups, Heat to a simmer before adding; keep a little additional hot water available only if needed.
Dill and lemon finish
- 1 packed cup, Coarsely chopped with tender stems included; divided.
- 1/3 cup, Freshly squeezed; divided.
- 1 tsp, Finely grated.
Directions
Prepare the spinach
- Wash the fresh spinach in several changes of cold water until no grit remains. Drain thoroughly in a {{tool:colander}}, then dry thoroughly in batches with a {{tool:salad-spinner}}; excessive surface water can make the finished dish soupy. Using a {{tool:chef-knife}} and {{tool:cutting-board}}, chop the leaves and tender stems into roughly 1-inch (2.5 cm) pieces.
- Reserve one-quarter of the fresh spinach, about 8 oz (225 g), in a {{tool:mixing-bowl}} for the later addition. Keeping this portion out of the initial simmer preserves a fresher spinach flavor and brighter color.
Build the base
- Heat 6 tbsp (90 ml) of the extra virgin olive oil in a wide 5- to 6-quart (4.7- to 5.7-liter) {{tool:large-heavy-pot}} over medium heat. Add the scallions and cook for 3 to 4 minutes, stirring often with a {{tool:wooden-spoon}}, until softened and fragrant but not browned.
- Add the larger portion of fresh spinach by handfuls, stirring each addition until it collapses enough to make room for the next. Sprinkle in the kosher salt and black pepper. Cook uncovered for 4 to 5 minutes, stirring occasionally, until the spinach is fully wilted and has released a shallow pool of green cooking liquid.
- Stir in the white rice and half of the dill, about 1/2 packed cup (20 g). Cook for 1 minute, stirring so the grains are evenly coated with oil and spinach juices.
Simmer the rice
- Pour in the 2 cups (475 ml) simmering water and bring the mixture to a lively simmer over medium-high heat. Stir once, scraping the bottom of the pot, then reduce the heat to medium-low.
- Cook partially covered for 12 minutes, maintaining a steady but gentle simmer. Stir thoroughly every 3 to 4 minutes, especially around the bottom edge of the pot, so the rice cooks evenly without sticking.
- Fold in the reserved fresh spinach. Continue cooking uncovered for 6 to 10 minutes, stirring more frequently toward the end, until the rice is completely tender and the mixture is creamy and loose enough to settle slowly when stirred. There should be no watery broth around the edges. If the rice is still firm when the liquid is nearly absorbed, add hot water 1 tbsp (15 ml) at a time and continue cooking.
Finish and rest
- Remove the pot from the heat. Stir in the remaining dill, the lemon zest, 1/4 cup (60 ml) of the lemon juice, and the remaining 2 tbsp (30 ml) extra virgin olive oil. Taste, then stir in the final 1 tbsp plus 1 tsp (20 ml) of the lemon juice. The flavor should be distinctly lemony but still led by spinach and dill.
- Cover and rest for 10 minutes. Stir gently before serving. The rice will thicken as it stands but should remain soft and risotto-like rather than dry or soupy. Serve warm or at room temperature.
