Eco-Greek Spanakorizo/ Spinach and ‘Rice’ with Dill and Lemon

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.