Hey friends! Ready for a simple yet wholesome dish that will have you feeling all the good vibes? Meet Gluten-Free Greek Spanakorizo, a delightful spinach rice recipe that’s both quick to whip up and packed with flavor!
This dish is perfect for a cozy dinner or quick meal prep and is great for those who want to eat healthy while keeping it gluten-free. Did we mention it’s totally customizable? Feel free to add your favorite herbs or throw in some chickpeas for a protein boost.
This traditional Greek dish balances tasty spinach with perfectly cooked rice, bringing you a hearty meal without any gluten. Whether you’re a seasoned cook or just starting out, you’ll find that this recipe delivers on both simplicity and nourishment. Plus, you’ll totally impress your friends at your next dinner gathering. Let’s dive into how to make this delightful Gluten-Free Greek Spanakorizo (Spinach Rice)!
Serving and Pairing Suggestions
Serve your Spanakorizo warm, and trust me, it pairs wonderfully with Greek Salad with Garlic Croutons for that fresh crunch. Want to turn it up a notch? Pair it with Yogurt-Marinated Pork Kebabs with Cucumber-Lemon Labneh. Each combo will bring a whole new level of deliciousness to your meal!
Tips and Notes
- Fresh Spinach vs. Frozen: Fresh spinach tastes better, but if you’re in a pinch, frozen works just as well. Just drain the excess water!
- Rice Variety: Use jasmine or basmati rice for a fragrant twist. Or stick with classic long-grain white rice.
- Add Protein: Consider adding cooked lentils or chickpeas for a boost of protein and flavor.
- Storage: Keep any leftovers in an airtight container in the fridge for up to 3 days. You can reheat it on the stove or microwave for a quick meal!
Ready to whip up a batch? Grab your ingredients and let’s get cooking!
Gluten-Free Greek Spanakorizo (Spinach Rice)
Equipment
- 1 Large skillet
- 1 Medium saucepan
- 1 Mixing spoon
Ingredients
- 1 cup basmati rice - rinsed and drained
- 2 cups vegetable broth - low sodium recommended
- 1 tablespoon olive oil - for sautéing
- 1 onion - chopped (fresh)
- 2 cloves garlic - minced (fresh)
- 5 cups spinach - fresh or frozen
- 1 teaspoon dried dill - for flavor
- Salt to taste - season
- Pepper to taste - season
Instructions
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- Add the minced garlic and sauté for another minute until fragrant.
- Stir in the spinach and cook until wilted (if using fresh) or heated through (if using frozen).
- Add the rinsed rice to the skillet and mix well with the spinach mixture.
- Pour in the vegetable broth and bring to a boil. Reduce the heat to low, cover, and simmer for about 15-20 minutes or until the rice is cooked and liquid is absorbed.
- Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork, then season with salt, pepper, and dried dill.
- Serve warm, optionally with a squeeze of fresh lemon juice.