Greek Herb Rice (Spanakorizo style)

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.

• Prep time: 15 min
• Cook time: 25 min
• Difficulty: Easy
• Calories: 542
• Protein: 12 g
• Carbs: 65 g
• Fat: 25 g

Ingredients

• 300 g White rice ( raw )
• 1 piece Yellow onion ( finely minced )
• 2 piece Garlic ( minced )
• 1 piece Dill ( chopped bunch )
• 0.5 piece Flat-leaf parsley ( chopped half bunch )
• 5 piece Mint fresh ( chopped leaves )
• 2 piece Spring onion, sauté/poêlé sans matière grasse ( sliced including greens )
• 4 tbsp Extra virgin olive oil
• 1 piece Citrus limon (L.) Burm. f. ( juiced )
• 650 ml Mineral water
• 1 tsp Gray sea salt
• 1 pinch Black pepper ground
• 150 g Feta cheese ( crumbled )
• 650 ml Vegetable broth ( hot )

Instructions

1. Sauté aromatics

   In a sauté pan, heat the olive oil. Sauté the yellow onion and garlic without browning until translucent and soft.

2. Toast the rice

   Add the white rice. Stir well so each grain is coated in fat and becomes glossy, almost transparent at the edges.

3. Absorption cooking

   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. Herb and feta finish

   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.

Chef's tips

• 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.

Storage

Keep refrigerated for up to 3 days. Reheat with a splash of water to restore moisture.