About
Spanakorizo (pronounced Spana-KO-Rizo) is a simple yet flavourful Greek vegetarian dish which is traditionally made from spinach and rice and is naturally gluten-free. Instead of arborio rice, we have used cauliflower rice and zero animal based ingredients to keep it friendly for an Eco-Keto diet. Spanakorizo is a typical country dish that can be enjoyed hot or cold, all year round. This Keto dinner recipe is a one-pot pilaf dish perfect for healthy midweek meals and those following an Eco-Keto diet plan. The healthy fats in this dish come specifically from the olive oil so it’s key to use a good quality extra virgin olive oil, especially for serving.
What can you serve the dish with?
Just give a squeeze of lemon to taste, extra freshly chopped dill, a crumbling of feta (if your diet permits it) and serve with Keto bread to mop up the rich sauce. You can equally serve it as a side to your favourite protein if you’re following a standard Keto diet.
Can I make any substitutions?
If you don't have fresh dill, you can also use 1-2 Tbsp dried dill.
Can you reheat this recipe?
This Eco-Keto dish will keep well in an airtight container in the fridge for about 5-7 days and can easily be reheated in the microwave or over the stove.
Ingredients
- 5 tablespoon olive oil
- 1 ½ oz red onion
- 2 clove garlic
- 1 tablespoon tomato paste
- 4 tablespoon dill weed, fresh
- 18 oz spinach
- 7 fl oz stock cubes stock cubes organic vegetable stock cubes gluten & lactose free
- 7 oz cauliflower rice
- 4 tablespoon lemon, fresh
Instructions
- Wash the spinach in a colander and let drain. Finely chop the onion and garlic then set aside. Add 2 Tbsp of olive oil to a large deep edged pan and saute the onion. When the onion is translucent, add in the chopped garlic, when it smells good, stir in the dill and tomato paste.
- Dissolve the stock cube in 200ml/7floz hot water in a glass. Drop in the spinach over the onion mixture. Pour in the vegetable broth over the spinach. Give it a little stir then cover until the spinach has wilted.
- Freshly squeeze the juice of 1 lemon. When the spinach has reduced, add the cauliflower rice, lemon juice and season with salt and pepper to taste. Heat the riced cauliflower through then drizzle with 3-4 more Tbsp good quality extra virgin olive oil.
- Serve with lemon wedges, fresh dill and feta cheese if your diet permits. For a low carb option, you can serve this with Keto bread to mop up all the juices. This recipe comfortably serves 4 as a main or 6 as a side to a protein.
Nutrition Facts
- Servings: 4
- Calories: 206.5kcal/864.2kJ (per serving)
- Fat: 17.9g (per serving)
- Carbs: 10.2g (per serving)
- Protein: 5.1g (per serving)