Greek Herb Rice (Spanakorizo style)
Ingredients
- 300 gWhite rice (raw)
- 1 pcYellow onion (finely minced)
- 2 pcGarlic (minced)
- 1 pcDill (chopped bunch)
- 0.5 pcFlat-leaf parsley (chopped half bunch)
- 5 pcMint fresh (chopped leaves)
- 2 pcSpring onion, sauté/poêlé sans matière grasse (sliced including greens)
- 4 tbspExtra virgin olive oil
- 1 pcCitrus limon (L.) Burm. f. (juiced)
- 650 mlMineral water
- 1 tspGray sea salt
- 1 pinchBlack pepper ground
- 150 gFeta cheese (crumbled)
- 650 mlVegetable broth (hot)
Method
Tender, creamy rice infused with fresh dill and flat-leaf parsley. A touch of lemon acidity balances the richness of the extra virgin olive oil.
- 1
In a sauté pan, heat the olive oil. Sauté the yellow onion and garlic without browning until translucent and soft.
- 2
Add the white rice. Stir well so each grain is coated in fat and becomes glossy, almost transparent at the edges.
- 3
Add the vegetable broth, salt, and pepper. Bring to a boil, then lower the heat. Cover and simmer until the liquid is completely absorbed but the rice remains moist.
- 4
Off the heat, stir in the dill, parsley, mint, green onions, and crumbled feta. Add the lemon juice. Mix with a fork to avoid crushing the grains.
Frequently asked questions
How do you get this dish right?
- Don't over-rinse the rice: the remaining starch helps bind the herbs for a tender texture.
- Add the herbs at the very end to preserve their bright color and potent aroma.
How long does this dish keep?
Keep refrigerated for up to 3 days. Reheat with a splash of water to restore moisture.
