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Herbed Spinach Rice with Feta and Lemon
This dish melds Greek spanakorizo, or spinach rice, with Italian risotto. We use Arborio rice and add hot broth in stages, as if making risotto, in order to create a dish with a rich, creamy consistency. Added near the end of cooking, the spinach melts into the grains. Herbs, one or more, go in at the end to keep flavors and aromas vibrant. This is an excellent side to grilled or roasted chicken or lamb, or top it with grilled, seared or sautéed shrimp.
4
Servings
Tip
Don’t use unheated broth. Warming it helps the rice cook faster. If you prefer, heat it in a saucepan on the stovetop instead of microwaving it.
30 minutes
Ingredients
-
1
quart low-sodium vegetable broth OR chicken broth
-
¼
cup extra-virgin olive oil, plus more to serve
Directions
-
01In a 1-quart liquid measuring cup or medium microwave-safe bowl, microwave the broth on high until hot, about 4 minutes. Cover to keep warm and set aside.
This is a great recipe: easy and lots of flavour. I will be making this again.