Spanakorizo (σπανακόριζο) is a Greek side dish consisting of rice, spinach, and tomato. Though the rice is not stirred while it cooks, it has the same creamy consistency of risotto. I added cannellini beans, Kalamata olives, and a nut-based cheese to make it a meal. Bake the casserole until it’s bubbling hot, and you’re ready to go!
Yield: 3-4 servings Prep Time: 15 minutes Cook Time: 45–50 minutes
1 5-oz package of fresh baby spinach
Extra virgin olive oil
1 small sweet onion, minced
2 cloves of garlic, diced
4 pieces of fresh dill, de-stemmed and coarsely chopped
2 tablespoons of tomato paste
1 cup of rinsed brown rice
2 cups of water
Sea salt and freshly ground pepper
1 can of drained, rinsed cannellini beans
¼ cup pitted and sliced Kalamata olives (optional)
1 cup of shredded cheese (I used Treeline Classic Aged Nut Cheese)
1 lemon, cut into wedges
1. Heat a large pot over medium heat. Add a drizzle of olive oil to coat the bottom of the pot. Sauté the onions until translucent. Add the garlic and sauté until fragrant. Add the spinach and stir until wilted.
2. Add the dill and tomato paste along with the water to the pot. Stir in the salt and pepper to taste. Increase heat and bring the mixture to a boil.
3. Add the rice and cannellini beans. Stir, and cover. Reduce heat and simmer for 20 minutes.
4. Stir in sliced Kalamata olives if using. Coat a medium sized casserole dish with a thin layer of olive oil. Add rice mixture and shredded cheese on top. Cover with foil and bake at 375 F for 20-25 minutes or until rice is tender. Serve with lemon wedges and freshly chopped dill.