Greek Spanakorizo ( Spinach Rice )

Greek Inspired Spinach Rice ( Spanakorizo )

This Rice dish is inspired from Greek Spanakorizo or Spinach Rice . Its very light and lemony with hint of garlic and onion. sometimes feta cheese is also used but I did not add it.

Preparation Time - Soking Rice ( 30 min ) and other prep 7-8 min.
Cooking Time -  13 - 15 min.

Ingredients:-

1. Rice ( I used Basmati Rice ) 1 cup.
2. Spinach (  roughly 3 cups chopped )
3. Onion ( approx half of a big Onion ) chopped.
4. 2 Garlic cloves minced.
5. Half of a Lime  ( juice and zest )
6. Olive oil ( 2 teaspoon )
7. Cumin Powder ( 1 and half teaspoon )
8. Salt 1 teaspoon ( or as per your taste )
9. Water around 2 and half cups

Preparation :-

1. Chop all the veggies and mince the garlic.
2. Zest half Lime and extract the juice of half lime .
3. Soak the rice after washing it properly . after soaking for 30 mins drain the water and wash it again.
4. Chop the Spinach roughly after cleaning it properly and washing it.

Cooking:-

1. take an utensil ( I used non stick ) provided with a lid and add oil.Let the oil warm up and add the garlic.when garlic just begins to turn brown then add the onion and fry till translucent, pink and just wilting ( NOT BROWN ).

2. Next add the chopped spinach til it wilts and then add the drained rice. add the cumin powder and fry everything til the rice is fried ( you will notice a chit chit kind of sound ) and no water visible which indicates that the rice is properly fried.

3. Next add 2 cups water first and salt. Let it come to a boil then cover and low the flame to a simmer.

4. After 5 mins water will be dried up. open the lid fluff up the rice with a fork and add 1/2 cup of water and then simmer on very low for about 5 min covered.Again the water will nearly dry up.

5. Lastly add the Lime juice,black pepper and Lime zest and fluff up lightly.Cover it and leave on low for a minute or so then switch off the flame and let it rest  5 min before opening and serving.

NOTE - When water forms on the inside of the lid I generally tilt the lid so that the water again goes into the Rice.

Timing may vary depending on the kind and variety of Rice,so keep an eye.I find it easy to cook in this way so that I have control on my Rice from becoming mushy.

Pictures :-