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Verdant Greek Brown Rice with Spinach & Lemon

A deeply savory and vibrant one-pot meal where tender whole-grain brown rice is simmered with an entire field’s worth of fresh spinach, leeks, and herbs. This reimagined Greek classic is both a hearty main course and a nutritional powerhouse, finished with a bright flourish of lemon.

  • Total Time1 hour
  • Yield4 servings 1x

Ingredients

Scale
  • 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

  1. 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.
  2. Stir in tomato paste; cook 1 minute. Add dried spearmint, dill, kosher salt, black pepper, and optional red pepper flakes; stir 30 seconds.
  3. Add the brown rice; stir to coat. Pour in broth and bring to a gentle boil.
  4. Reduce heat to low, cover, and simmer 25 minutes.
  5. Uncover; add spinach in batches, stirring to wilt. Cover and simmer 10–15 minutes, until rice is tender and most liquid is absorbed.
  6. 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 Facts per Serving: Calories: 378 kcal | Total Fat: 19.6 g (Saturated Fat: 2.7 g) | Sodium: 822 mg | Total Carbs: 45.5 g (Fiber: 8.5 g, Sugars: 6.6 g, Added Sugars: 0 g) | Protein: 10.9 g

These values are approximate and may vary based on ingredients and preparation.

  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Main Course
  • Cuisine: Mediterranean

Nutrition

  • Calories: 378

Find it online: https://dailyzests.com/the-easiest-one-pot-mediterranean-spinach-and-rice-recipe-spanakorizo/