Greek Spinach and Rice with Cauliflower Rice
Lemony, herby, and out of this world delicious, Spanakorizo or Greek Spinach and Rice is a wonderful side dish that you can make for weeknight meals. It pairs perfectly with a lean protein like chicken or fish or you can add protein to it like chickpeas to eat as a meal.
Servings 2 servings
Calories
Ingredients
- 1 tablespoon extra virgin olive oil
- 1/2 yellow onion diced
- 3 green onions chopped, (reserve 1 tablespoon of the green parts for garnish)
- 2 cloves garlic minced
- 12 oz Signature SELECT Frozen Riced Cauliflower
- salt and freshly cracked black pepper to taste
- 3 cups fresh spinach roughly chopped or 16 oz frozen chopped spinach
- 2 tablespoons fresh parsley chopped
- 2 tablespoons fresh dill chopped
- 1/4 cup fresh lemon juice and zest
- 2 oz feta cheese crumbled
Instructions
- Take the frozen riced cauliflower out of the freezer and allow it to thaw slightly while prepping the ingredients.
- In a large non-stick skillet, heat the olive oil over medium heat.
- Saute the yellow and green onions until soft - about 3-4 minutes. Add the garlic and cook until fragrant, about 1 minute.
- Add the riced cauliflower and stir to incorporate with the onions and garlic. Cook for a few minutes until the cauliflower rice is hot.
- Season with salt and pepper to taste.
- Add the chopped fresh parsley and dill along with the chopped spinach. Stir to incorporate and cook until the spinach is wilted.
- Add the feta cheese, lemon juice and lemon zest. Stir and cook for another minute or so to warm the feta so it gets slightly melted.
- Plate and top with green onions, additional lemon zest and extra fresh chopped parsley and dill if desired.
Notes
If you want to make the traditional spanakorizo, you would need to use 1 cup of rice and 2 cups of vegetable broth to soften the rice. Because cauliflower rice is mostly water anyway, there is no need to add additional moisture other than the lemon juice.