Description
This Crockpot Spanakorizo is a traditional Greek-inspired spinach and rice dish made effortlessly in a slow cooker. It combines tender long-grain rice, fresh spinach, onions, garlic, herbs, and lemon juice for a flavorful, comforting meal that serves well as a vegetarian main dish or a Mediterranean side. Optional feta cheese adds a creamy, salty element to elevate the dish.
Ingredients
Rice and Vegetables
- 1½ cups long-grain white rice, rinsed
- 1 medium yellow onion, finely diced
- 4 cloves garlic, minced
- 5 oz fresh baby spinach, roughly chopped
Liquids and Oils
- 3 cups vegetable broth
- 2 tbsp olive oil
- 1 tbsp fresh lemon juice
Herbs and Seasonings
- 1 tsp dried dill
- ½ tsp dried oregano
- ½ tsp salt
- ½ tsp black pepper
- ½ cup fresh parsley, chopped
- ¼ cup fresh dill, chopped
Optional Garnishes
- ½ cup crumbled feta cheese
- Lemon wedges, for serving
Instructions
- Prepare the Slow Cooker: Lightly grease the slow cooker insert with a small amount of olive oil to prevent sticking and ensure easy cleanup.
- Add Base Ingredients: Combine the rinsed rice, finely diced onion, minced garlic, vegetable broth, olive oil, dried dill, oregano, salt, and black pepper in the slow cooker. Stir everything thoroughly to evenly distribute the herbs and seasonings.
- Cook the Rice: Cover the slow cooker and cook on HIGH for 1½ to 2 hours. Monitor the rice so it becomes tender and most of the liquid is absorbed, but avoid overcooking to prevent mushiness.
- Add Spinach: About 10 to 15 minutes before the end of cooking, stir in the roughly chopped fresh spinach and allow it to wilt gently in the residual heat.
- Finish with Fresh Herbs and Lemon: Once the rice is tender and the spinach has wilted, stir in the fresh lemon juice, chopped parsley, and fresh dill. This adds brightness and fresh flavor to the dish.
- Rest the Dish: Let the spanakorizo rest uncovered in the slow cooker for 5 to 10 minutes to allow flavors to meld and any excess moisture to evaporate.
- Serve: Fluff the rice gently with a fork and top with crumbled feta cheese if using. Serve warm with lemon wedges on the side for an extra zing.
Notes
- Rinsing the rice helps prevent it from becoming overly sticky and clumpy.
- If the rice looks dry before it’s fully cooked, add a small splash of warm vegetable broth to ensure proper moisture.
- For extra flavor variations, add chopped scallions or lemon zest to boost freshness.
- This dish works great as both a side and a light vegetarian main meal.
- Leftovers keep well refrigerated for up to 4 days and can be reheated with a splash of broth or water to restore moisture.
- Prep Time: 10 minutes
- Cook Time: 1 hour 45 minutes
- Category: Side Dish, Main Course, Vegetarian, Rice Recipes, Slow Cooker
- Method: Slow Cooking
- Cuisine: Greek, Mediterranean
