A delicious Greek traditional vegan recipe for spinach with rice and tomato sauce.
Very healthy and easy, ideal for lunch or dinner.
It takes some common ingredients and a little time to prepare! If you use frozen spinach instead of fresh, the preparation time is almost eliminated.
Serve this nutritious meal with feta, or vegan cheese, and toasted bread sprinkled with olive oil and dry oregano.
Don’t hesitate to experiment with this recipe based on your palate and tastes.
Add some eggs to the pot in the last minutes of cooking time so that you have poached eggs with your spinach with rice.
Replace rice with quinoa, or wheat berries.
Finally, if you prefer a lighter and sour taste, you can replace the tomato sauce with a little fresh lemon juice and zest.
What I’m sure of is that you’re going to love this vegan recipe for spinach with rice and will come back to make it again!
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Spinach With Rice Greek Recipe
Spinach With Rice & Tomato Sauce
Ingredients
- 800 gr spinach frozen
- 1 large yellow onion chopped
- 1 leek chopped
- 2 cloves garlic minced
- 400 gr crushed tomatoes canned
- ¼ cup olive oil extra virgin
- ¾ cup rice carolina
- 1 lemon juice
- ½ bunch dill chopped
- ½ tsp salt
- ½ tsp black pepper freshly ground
- 1 leaf bay
- 2 cups hot water
Instructions
- Add the chopped onions and leeks and sauté for 5 minutes, until soft and translucent.
- Add the chopped garlic and dill and stir for a minute.
- Add the rice and sauté for 1-2 minutes.
- Add the canned tomatoes and 2 cups hot water and mix.
- Add the spinach, salt, pepper and bay leaf and mix. Put the lid on the pot and let it boil.
- When it boils, mix all the ingredients and reduce the heat to medium-low. Simmer for 20-25 minutes.
- When the rice is cooked pour in the lemon juice, stir your stew spinach with rice, and remove your pot from heat.
Notes
- Served: Serve with feta or vegan cheese, and toasted bread sprinkled with olive oil and dry oregano.
- Variations:
- Replace the tomato sauce with fresh lemon juice and zest of a large lemon.
- Use fresh spinach instead of frozen, except you have to rinse it well before cooking.
- Storage: Serve and enjoy it immediately. Store in an airtight container in the fridge for up to 5 days.
A Few More Things About This Vegan Recipe
- Served: Serve with feta or vegan cheese, and toasted bread sprinkled with olive oil and dry oregano.
- Variations:
- Add four eggs to the pot in the last minutes of cooking time so that you will enjoy poached eggs.
- Replace the rice with quinoa or wheat berries and adjust the cooking time according to each ingredient.
- Replace the tomato sauce with fresh lemon juice and zest of a large lemon.
- Use fresh spinach instead of frozen, except you have to rinse it well before cooking.
- Storage: Serve and enjoy it immediately. Store in an airtight container in the fridge for up to 5 days.
🠚Still hungry? Try this recipe: Garlic & Lemon Hummus
Nutrition Facts
*This is an estimated nutrition chart provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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