I’ll be honest: the first time I made this, I stared at the two-pound bag of fresh spinach on my counter and thought, “This is impossible.” My largest pot looked laughably small. But if there’s one kitchen trick that always feels like magic, it’s watching a mountain of greens wilt down into silky, savory perfection.
This recipe is my take on the classic Greek spanakorizo, reimagined with hearty, whole-grain brown rice. It’s a complete, satisfying one-pot meal that’s become a staple in my home. It’s savory, packed with herbs, and finished with a bright kick of lemon that just wakes everything up.
A Truly Satisfying One-Pot Wonder
This isn’t just “spinach and rice.” It’s a deep, savory, and incredibly satisfying dish. The magic starts with a base of sweet leeks and onions, followed by garlic and a touch of tomato paste for umami. We use short-grain brown rice, which gets perfectly tender while holding its shape.
What makes this such a great choice for me is how it delivers on comfort and nourishment all at once. It’s packed with fiber from the brown rice and all that wonderful spinach. It’s a hearty, plant-based meal that keeps me full and energized for hours. No compromises, just delicious, whole-food ingredients.
How This Dish Comes Together
The whole process happens in one pot, which is a huge win. You start by building that flavorful base—sautéing the leeks, onions, and garlic until they’re soft and sweet. Then, you toast the rice and herbs (spearmint and dill are non-negotiable!) before adding the broth.
The rice simmers on its own for about 25 minutes, giving it a head start. Then comes the fun part: adding the spinach. You’ll add it in big handfuls, stirring it down as it wilts. It looks like too much, but I promise, it will all fit! Cover and let it simmer again until the rice is tender and has absorbed all that amazing flavor.
My most important tip: Don’t add the lemon juice and zest until the very end, after you’ve turned off the heat. This keeps its flavor bright and fresh, not cooked and dull. It’s the perfect finishing touch.
A Few Extra Tips & Serving Ideas
While this Mediterranean brown rice recipe is a fantastic standalone meal, it’s also incredibly versatile. Here are a few ways we enjoy it:
- Add a Protein: This makes a wonderful, hearty side dish. It’s absolutely delicious served alongside my Golden Pan-Seared Mediterranean Cod.
- Go for a Cooling Contrast: The warm, savory rice is a perfect match for a crisp, cool salad. My Cucumber Tahini Salad is a fantastic pairing.
- Don’t Skip the Herbs: The fresh dill and dried spearmint are essential to the classic Greek flavor. Don’t be tempted to skip them!
- Storage: This keeps beautifully. The flavors get even better the next day. Store it in an airtight container in the fridge for up to 4 days.
And if you love satisfying, one-pot meals like this one, you should definitely try my Mediterranean Lentil Soup with Kale & Lemon on another busy night!
Quick Questions (FAQs)
Can I use frozen spinach?
You can, but the texture will be different. If you do, use about 20-24 ounces of frozen, chopped spinach. Thaw it completely and squeeze out all the excess water before stirring it in at step 5.
Can I use a different type of rice?
Short-grain brown rice is my top choice for its texture and fiber, but long-grain brown rice will also work. If you use white rice (like Arborio or a standard short-grain), it will cook much faster, and you’ll need to reduce the broth amount and cooking time significantly.
What if I can’t find leeks?
If you can’t find leeks, you can use one additional large yellow onion or a bunch of green onions (scallions), adding the white and green parts with the garlic.
Verdant Greek Brown Rice with Spinach & Lemon
Ingredients
- 2 lbs 900 g fresh spinach, thoroughly rinsed
- 5 tbsp extra virgin olive oil divided
- 1 medium yellow onion finely chopped
- 1 large leek white and light green parts only, halved, washed, and thinly sliced
- 4 cloves garlic minced
- 2 tbsp tomato paste
- 2 tsp dried spearmint
- 1/2 cup fresh dill chopped, plus more for garnish
- 1 tsp kosher salt about 5 g
- 1/2 tsp black pepper freshly ground
- Pinch of red pepper flakes optional
- 2/3 cup 120 g short-grain brown rice
- 2 1/2 cups 600 ml low-sodium vegetable broth
- 1 whole lemon zested and juiced
Instructions
- In a large Dutch oven, warm 3 tbsp olive oil over medium heat. Add onion and leek; cook 6–8 minutes until translucent. Add garlic; cook 1 minute.
- Stir in tomato paste; cook 1 minute. Add dried spearmint, dill, kosher salt, black pepper, and optional red pepper flakes; stir 30 seconds.
- Add the brown rice; stir to coat. Pour in broth and bring to a gentle boil.
- Reduce heat to low, cover, and simmer 25 minutes.
- Uncover; add spinach in batches, stirring to wilt. Cover and simmer 10–15 minutes, until rice is tender and most liquid is absorbed.
- Off heat, stir in lemon juice and zest. Drizzle remaining 2 tbsp olive oil, fluff, rest 5 minutes, and garnish with dill.
Notes
- Spinach Volume: Two pounds of spinach seems like a lot, but it cooks down dramatically. Use a very large pot and add it in batches as instructed.
- Serving Suggestion: For a compliant and satisfying meal, serve with a dollop of plain Greek yogurt or a small sprinkle of toasted, unsalted sunflower seeds for texture.
- Storage: This dish stores wonderfully in the refrigerator for up to 4 days. The flavors often meld and improve by the second day. Reheat gently on the stovetop with a splash of water if needed.
Nutrition Information
Per serving- Calories: 378 kcal
- Total Fat: 19.6 g
- Saturated Fat: 2.7 g
- Sodium: 822 mg
- Total Carbohydrates: 45.5 g
- Dietary Fiber: 8.5 g
- Total Sugars: 6.6 g (0 g Added)
- Protein: 10.9 g
I hope this hearty, vibrant rice dish makes it to your table. It’s a perfect example of how nourishing, whole-food ingredients can come together to create something truly comforting and delicious. Enjoy!
Kristina Hanson is an independent wellness researcher and the founder of DailyZests. After a PCOS diagnosis, she focused her research on managing insulin resistance through evidence-based nutrition. Her work translates the science of DASH, Mediterranean, and Low-Carb eating into easy, family-tested recipes.
