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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.
Course Main Course
Cuisine Mediterranean
Keyword healthy spanakorizo recipe, Mediterranean spinach and rice recipe, one-pot Mediterranean spinach rice
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4
Calories 378kcal

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