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Dinner · 30 min · 4 as a side

Spanakorizo

Greek spinach rice. Lemon and dill, not stock cubes.

The sheet · 4 as a side · 30 min

easy

Why tonight. Greek spinach rice. Lemon and dill, not stock cubes.

What it needs

Nothing confirmed on your shelf yet — this list is the whole ask.

  • spinach
  • rice
  • lemon
  • olive oil
  • onion

Good if you have them, fine if you do not: dill, feta.

Method

  1. Onion soft in a lot of olive oil, then the rice stirred in until the grains go glassy.
  2. Spinach in by the handful, letting each collapse before the next, until it has given up its water.
  3. Measured liquid, lid on, low, until the rice is done. It should be looser than a pilaf — nearly a wet rice.
  4. Off the heat, lemon and more raw oil. Dill if there is any. Room temperature is the correct temperature for this and it is better an hour after it is made.

An educational plan from a curated corpus. Not a nutrition, allergen, or doneness guarantee.

Cook or pour it, then edit the shelf if you emptied a bottle or used the last of something.

Why each of these is on the list

What the ingredients are actually doing

spinach
Volume that vanishes. A pan-filling pile cooks down to a few spoonfuls, and the water it gives up will dilute whatever it lands in unless you wring it out first.
rice
Starch that either steams or fries, and the two want opposite things.
lemon
Acid you add at the end, not the start.
olive oil
Two ingredients sharing a name.
onion
The base under most of this library.

Missing one of them? The substitutions are written against those jobs rather than against a chart, so they say what each replacement costs this dish in particular.

Cooks from the same box

If you bought for this, you can already make these

Next

Cook it, then tell the shelf what you used.

The ranking is only as honest as the shelf behind it. Empty the cream, and everything that leaned on cream should stop being offered.

Update the shelfWhy spinach and rice workBack to the ranking