K-12 Spanakorizo on a cafeteria tray.

Spanakorizo

Spanakorizo, or Greek Spinach Rice, is a simple yet flavorful side dish. Packed with spinach, onion, lemon and dill it compliments any Mediterranean inspired meal.

This recipe stars U.S.-grown brown rice and comes to us from Chef Rebecca Polson of USA Rice’s K-12 Chef Advisory Board.

  • Servings
    50
  • Serving Size
    1 cup

Ingredients

  • 6 lb 4 oz parboiled long grain brown rice
  • 1 lbs 8 oz. spinach, frozen, thawed, squeezed, chopped
  • 8 oz. yellow onion, diced
  • ¼ cup Olive Oil
  • 3 tbsp dill
  • 1 tbsp garlic, granulated
  • 2 tsp salt, kosher
  • 2 tsp black pepper
  • 1 gal + 2 quarts broth, vegetable or water, hot
  • ¼ cup lemon juice
  • Optional Garnish: Lemon Wedges, Crumbled Feta

Directions

  • Preheat oven to 350°F.
  • Add rice, spinach, onion, oil, and spices to 4 inch hotel pan.* Stir until rice is coated in oil and spices. *multiple pans may be needed depending on servings.
  • Pour hot water or stock over rice blend.
  • Cover pan with parchment and foil to create seal.
  • Bake in oven for approximately 55 minutes or until all liquid has been absorbed by rice.
  • Hot hold at 135 or above, leave covered until service, do not stir.
  • Add lemon juice, fluff with fork right before service.
  • Serve with 8 oz. spoodle.

Recipe Notes

One serving provides 2 oz. equivalent grain.