I've never used a production calendar to manage my videos, but when I get an idea for a recipe, I'll enter it on whichever date it came to mind, so I can go back and take a look when I'm trying to decide what to film next. Most times these ideas come from viewer requests, or "food wishes," as we call them in the business. Other times they're something I saw on TV, or a restaurant menu, but the source of these ideas is not something I write down.
Despite this lack of proper documentation, I almost always remember why I'm doing a certain recipe, but when it comes to this incredible Greek Spinach Rice I have absolutely no idea why I filmed it. Not a clue. It was just there on my calendar, entered a few months ago, and I'd love to remember why. So, if you're the one who requested it, please let me know, since it's kind of making me crazy.
Whatever the inspiration was, I'm so glad I filmed this simple, but amazing dish. You can't have too many great rice recipes in the repertoire, and if you've never had this before I highly recommend you make it. If you do, I think there's a good chance it goes into the regular rotation. And of course, my standard "I'm making something from a country I've never been to" disclaimer applies …I'm not sure how authentic this is, but it sure was delicious, and I really do hope you give it a try soon. Enjoy!
UPDATE: I always have Michele proofread these recipe posts, and about halfway through this one, she turned and gave me a bemused look. It was then I realized she was the source of the idea, and we both had a good laugh. She had seen it somewhere online, and sent me an email recommending I put it on my list of ideas. Mystery solved!
Ingredients
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¼ cup olive oil
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1 ½ cups medium-grain white rice
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2 teaspoons large-grain kosher salt
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¼ teaspoon freshly ground black pepper
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1 pinch cayenne pepper, or to taste
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1 bunch green onions, thinly sliced
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½ cup packed finely chopped fresh dill
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½ cup packed finely chopped fresh mint leaves
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1 pound frozen chopped spinach, thawed and squeezed dry
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2 ¾ cups cold water, or more as needed
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kosher salt to taste
To Serve:
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3 medium lemons, cut in half
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¾ cup crumbled feta cheese
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2 tablespoons pickled red onions, or to taste (Optional)
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1 pinch hot chili flakes, or to taste (Optional)
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1 drizzle olive oil
Directions
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Gather all ingredients.
![Various types of bowls filled with ingredients to make Greek spinach rice.]()
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Heat oil in a saucepan over medium-high heat. Add rice and stir until every grain is coated in oil and you hear it start to sizzle. Stir in 2 teaspoons large-grain kosher salt, pepper, cayenne, and green onions and cook for about 1 minute.
![Rice cooking in a saucepan.]()
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Add dill, mint, spinach, and 2 3/4 cups water. Mix until thoroughly combined and bring to a simmer.
![Rice and sliced green onions cooking in a sauce pan.]()
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Cover, reduce heat to medium-low, and cook until rice is tender, about 25 minutes. If rice is not quite ready at 25 minutes, add a splash of water, cover, and continue to cook until it is ready.
![Spinach and rice cooking in a sauce pan.]()
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Uncover and stir well. Cover again and let sit for 5 minutes. Taste and adjust salt if necessary.
![Spinach and rice cooking in a saucepan.]()
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Divide rice mixture evenly into six bowls. Squeeze ½ lemon over each serving, then top with feta cheese, pickled onions, chili flakes, and a drizzle of olive oil.
![Greek Spinach Rice served in a bowl.]()
ALLRECIPES / PREETHI VENKATRAM
Chef's Notes
Please use 2 teaspoons large-grain kosher salt and not 2 teaspoons fine salt (which will be too much). This dish does need to be well seasoned to work, so please taste before serving and adjust if necessary.
You can use 1 pound of fresh spinach, but it must be wilted and squeezed dry before chopping and using.
Long-grain rice will work but may cook a few minutes faster. Chicken broth can be used instead of water.
Nutrition Facts (per serving)
| 358 | Calories |
| 15g | Fat |
| 51g | Carbs |
| 10g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 358 | |
| % Daily Value * | |
| Total Fat 15g | 19% |
| Saturated Fat 4g | 22% |
| Cholesterol 17mg | 6% |
| Sodium 918mg | 40% |
| Total Carbohydrate 51g | 19% |
| Dietary Fiber 6g | 23% |
| Protein 10g | 20% |
| Potassium 513mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
