Oil Free Greek Rice (Spanakorizo)! Enjoy it as a satisfying side dish or a standalone meal, and relish in the flavors of Greece, all while keeping your cooking light and nutritious.
Indulge in the vibrant flavors of Greece with this delightful Oil-Free Greek Rice, or Spanakorizo, an easy-to-make dish your family will love. Bursting with the freshness of spinach and fragrant herbs, this oil-free version offers all the deliciousness without the extra calories, making it a guilt-free option for any meal. Perfectly fluffy rice serves as the base, harmoniously complemented by sautéed onions, garlic, and spinach, while a splash of lemon juice adds a zesty brightness that will tantalize your taste buds.
Whole Food Plant Based, Vegan, plant based, oil free, refined sugar free, no highly processed ingredients and gluten free.
Hi there, Ameera here!
As many of you know, my heart (and stomach) has a special place for Greek cuisine! From the vibrant flavors of tzatziki to the comforting embrace of pastitsio, each dish tells a story that resonates deeply with me. This healthy take on a traditional favorite is no exception—it’s bursting with fresh ingredients and authentic flavors that are sure to win over your taste buds.
You gotta give this one a try!
Tips for Success:
- Flavor Profile: This Oil Free Greek Rice (Spanakorizo) dish is a healthy, oil-free, delicious nod to a traditional Spanakorizo. Easy to make and just as tasty, this rice dish is sure to please lovers of the Greek cuisine.
- Frozen Spinach or Fresh Baby Spinach: We used 5 oz. of fresh baby spinach. You can also use frozen spinach in this dish as well, but sure to squeeze out the excess water if using frozen.
- Cooked and Refrigerated Rice: Cooked and refrigerated rice works best when making this dish. If you use recently cooked rice, it will be too gummy and sticky. Using cooked and refrigerated rice (preferably made the day before or earlier in the day) allows the rice to dry out enough to showcase distinct individual grains of rice making a better textured dish.
- Amount of Cooked Rice: This recipe can easily support 3 ½ cups of cooked and refrigerated rice. We stuck to 3 cups simply because we loved that little extra bit of moisture in the dish. If you wish a dried and fluffier (rice), then use 3 ½ cups.
- Dried Versus Fresh Dill and Mint: You can easily swap the dried mint and dried dill for fresh mint and fresh dill. We used dried simply because it was easily available. If using fresh, increase the amounts of each according to your tastes.
- Table Salt: If using table salt, you should use less table salt than the amount listed in the ingredients as sea salt crystals are larger than table salt crystals. Since table salt crystals are very fine, less table salt is required to season a dish. We would suggest starting with about 1/4 to 1/2 the amount of sea salt listed. You can always add more salt but cannot take it away. We recommend using sea salt as it is less refined than table salt.
Leftovers and Freezing:
Leftovers will generally keep 3 days in the refrigerator. Store in a covered container.
This dish can be frozen.
Pantry Products:
- Vegetable Stock: We use Pacific Organic Low Sodium Vegetable Stock. We love this brand because it is Whole Food Plant Based compliant, as it does not contain MSG, has no oil, and does not contain any highly-processed ingredients.
- Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
Kitchen Equipment:
- Large skillet with a tight-fitting lid
If you try this flavorful rice, we would love to know if you enjoy it as much as we do! Please leave us a review! Post a picture on Facebook or Instagram and tag us! We would love to hear from you.
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Oil Free Greek Rice (Spanakorizo)
- Prep Time: 10 Minutes
- Cook Time: 25 Minutes
- Total Time: 35 Minutes
- Yield: 5 Cups 1x
- Category: Side
- Method: Stovetop
- Diet: Vegan
Description
Indulge in the vibrant flavors of Greece with this delightful Oil-Free Greek Rice, or Spanakorizo, an easy-to-make dish your family will love.
Ingredients
Base Ingredients:
- 3 cups cooked and refrigerated brown rice *
- 5 ½ cups (5 oz.) fresh baby spinach, rough chop
Skillet Ingredients:
- 1 large yellow onion, fine dice
- 1 Tablespoon minced garlic
- 1 ½ cups low-sodium vegetable broth *
- 1 Tablespoon tahini
- 2 Tablespoons lemon juice
Spice/Herb Ingredients:
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon dried mint (+/-) *
- ¼ teaspoon dried dill (+/-) *
- ¼ to 1 teaspoon sea salt (+/-)
Finishing Ingredients:
- Sprinkle dried mint
- Squeeze fresh lemon juice
Instructions
- Place the Spice/Herb Ingredients in a small bowl, mix well, set aside.
- In a large skillet, add the finely diced onions, sauté over medium-high heat for 7 to 10 minutes or until the onions are perfectly tender, add a splash of water, if needed to avoid burning.
- Then lower the heat to medium, add the minced garlic, sauté, stir constantly for one minute.
- Then add all the remaining Skillet Ingredients and the Spice/Herb Mix to the skillet, stir to incorporate, bring the mixture to a boil, then immediately lower to a simmer.
- Add the chopped baby spinach, stir and simmer for 5 minutes.
- Add the cooked and refrigerated brown rice, stir to incorporate, then simmer for 5 minutes.
- Remove from the stove, cover with a tight-fitting lid and allow to sit for 5 minutes, then remove the cover and serve. Top individual servings with a sprinkle of dried mint and a little squeeze of fresh lemon juice.
Notes
*Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.
*Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
*Serving: Makes 4 ½ to 5 cups (4 to 6)
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