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Greek Spanakorizo - Spinach Rice with Dill and Lemon

One pot, twenty minutes: spinach, rice, spring onions and a great deal of dill. Lemon juice at the end tips the dish from heavy to fresh - without it, spanakorizo tastes only half finished.

Greek Spanakorizo - Spinach Rice with Dill and Lemon

Ingredients

Instructions

  1. Sweat the spring onions in the olive oil for five minutes until soft.
  2. Add the spinach in batches, stirring only until it wilts.
  3. Stir in the rice and let it cook for a minute so every grain is coated in oil.
  4. Pour in the water, add salt, bring to the boil and steam covered over the lowest heat for 18 to 20 minutes. Do not stir.
  5. Take off the heat, fold in the dill and let it rest covered for ten minutes.
  6. Only now stir in the lemon juice and serve at once, lukewarm or at room temperature.

Die Zitrone gehört ans Ende, nicht in den Topf

Vitamin C is heat-sensitive and largely breaks down if cooked. Added at the end it survives and does exactly what it is needed for here: it converts the spinach's ferric iron into the ferrous form the small intestine can absorb.

What is actually in it? Up-Food calculates over 30 nutrients for this recipe from the real ingredient amounts – based on verified USDA data, not estimates.

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