The Spinach Leek Rice (Spanakoprasorizo)

Spinach rice was one of my favorite dishes that my mom made while we were growing up. In my version of the recipe, I have added fresh chopped spinach, sliced leeks, lemon juice, and it is made with brown parboiled rice, instead of white rice. Also, a lot of people like to add broth or bouillon to their rice dish, but we are going to make our own broth here by boiling the veggies, once we saute’ them, which only takes a couple of minutes, because you have to boil the water anyway for your rice, so might as well use it to your advantage. (The reason we are going to add the lemon is that sometimes people prefer the broth instead of the water in this dish because of the lemony flavor, but, if you are a fan of my blog, you may have noticed that I try to create my own broths, which are healthier for both you, and I, and we can control our own salt). This recipe will yield 6 servings. Here we go….

  • 4 teaspoons vegetable oil (if not fasting, then you can use extra virgin olive oil)
  • 1/2 cup seasoning blend (mix of chopped onions, bell peppers, parsley, celery)
  • 9 oz fresh spinach, cut with scissors or shears ( it’s okay if it’s a little over or under)
  • 1 large leek, cleaned and sliced (make sure to wash the dirt out of the inside of the leeks, because it is kind of stuck in there)
  • 4 cups water
  • 3 large cloves, or 5 small ones, finely chopped
  • (1)  6 oz. can tomato paste
  • 2 1/2 teaspoons salt
  • fresh cracked pepper
  • 3 teaspoons dried mint
  • 3 teaspoons dried dill
  • 1 1/2 cups parboiled brown rice (such as Uncle Ben’s OR you can use Uncle Ben’s white rice)
  • 2 stalks green onions, sliced
  • juice of one lemon (or more, if desired…..I like it lemony)
  • non stick pan

In your non stick pan, add oil, seasoning blend, and leeks. Cook on medium for about 2 1/2 minutes. Next, add in your spinach. Cook for another 2 1/2 minutes (these will wilt down very quickly). Now we are ready to make our “broth”. Add in your water, garlic, tomato paste, salt, pepper, mint, and dill and bring to a boil. Reduce heat to LOW, and add in your rice and green onions. Cook covered for 20 minutes. Once done, add in your fresh lemon juice and mix well. This step just gives it that extra “umph”. This dish can be served warm or cold. It is delicious either way. You can add more fresh cracked pepper, and lemon, in your own plate, if you desire. That’s how I prefer mine. Enjoy !!!


One response to “The Spinach Leek Rice (Spanakoprasorizo)

  1. Reblogged this on The Grecian New Orleanian and commented:

    What is your weekly “go to food” for yourself and/or your family? Mine is once a week I make a baby spring mix version of this rice by using a HUGE tub of the fresh greens in place of spinach and leeks. I love and lol of the fresh vegetables and all of the vitamin benefits my family gets, and they love it. It serves as their carbohydrate, vegetables, a little healthy fat, some vitamins, and some protein. ♡

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