Try this Greek Spinach Rice With Feta recipe, or contribute your own.
- salt and freshly ground black pepper to taste
- 1 medium onion
- 2 cups of water
- 2 small or 1 big leak (only white parts)
- 1 tablespoon of fresh thyme
- 6 oz back of baby spinach
- 1 cup of jasmin or basmati rice
- 2 teaspoon of vegetable broth base or 1 broth cube
- 2 tablespoons of fresh dill
- 1/2 cup of feta cheese
- lemon juice to sprinkle over rice
- 1 tablespoon of olive oil plus more to drizzle over rice
- Carbohydrate 0.010274 g
- Cholesterol 0 mg
- Fat 1.68760999857347 g
- Fiber 0.00187000005245209 g
- Protein 0.00121 g
- Saturated Fat 0.233056199803025 g
- Serving Size 1 1 recipe (646g)
- Sodium 174.030149999971 mg
- Sugar 0.00840399994754791 g
- Trans Fat 0.0457282999613698 g
- Calories 15 calories
Step-by-step
- In a deep pan heat up 1 tablespoon of olive oil
- Add onion and simmer for about 10 minutes on low heat
- Add thyme and leaks and simmer for another 5 minutes
- Add half a cup of water and broth base, then simmer for another 5 minutes
- Add spinach and cook until wilted
- Add rice and let it cook for about 2 minutes
- Add half a cup of water and stir
- Keep adding half a cup of water at the time once the rice absorbs it.
- It can take about 20 minutes until rice is fully cooked
- At the end add dill and mix well
- Take off the burner and cover it up.
- Let it sit for about 5-10 minutes to have all the liquid absorbed
- When serving, sprinkle with lemon juice, olive oil and top it with feta
Operating on a strict thirty-minute timeframe requires disciplined prep work, particularly when handling fresh aromatics like leeks and onions that demand thorough washing to remove grit from their inner layers. Slicing only the white and pale green portions of the leeks ensures a clean, sweet flavor profile without the fibrous texture found in the tougher dark green leaves. Simmering these alliums in olive oil over low heat for ten minutes prevents scorching while breaking down their cellular walls to release natural sugars into the pan.
Substitutions alter moisture management significantly if you swap the baseline grains. Jasmine or basmati rice releases starches at a predictable rate, but switching to a medium-grain variety like arborio requires monitoring the liquid additions more closely because higher starch content thickens the cooking broth faster. When adding the water in half-cup increments, wait until the liquid nearly vanishes from the surface before pouring more, ensuring the grains hydrate evenly without turning mushy. Toasting the dry rice for two minutes alongside the wilted spinach coats each grain in fat, creating a barrier that preserves individual kernel integrity during the twenty-minute simmer.
Fresh herbs introduce bright notes that balance the earthy spinach, yet dried alternatives can replace them if necessary using a one-to-three conversion ratio for thyme and dill. Dried herbs lack the moisture content of fresh leaves, so add them alongside the broth base rather than at the end to allow adequate rehydration time. Crumbled sheep milk feta provides a sharp, salty contrast that melts slightly over the hot grains, whereas goat cheese offers a tangier profile with a similar crumbly texture.
Leftovers stored in an airtight container keep safely in the refrigerator for up to three days, though the rice will continue absorbing residual moisture as it sits. Reheating the dish benefits from a splash of water and a medium-low heat setting on the stovetop to restore loose moisture without overcooking the tender greens.
