Low FODMAP Greek Spinach Rice (also known as Spanikorizo), is a delicious and nutritious side dish recipe. Perfect served with kabobs or grilled meat, it features, lemon, dill, and feta cheese.
I love basmati rice for its unique and delicate flavor. So when I come up with a new way to eat basmati rice, I’m super excited. This recipe is kind of an amalgamation of different spanikorizo recipes I’ve come across. With the lemon juice, zest, and scallions, it’s very fresh tasting. But what I really love about this spinach rice is the dill and feta cheese. The whole combination of flavors is so delicious.
Greens are so healthy, I try to get them into my meals whenever I can. Except for breakfast. I’m someone who likes to eat something sweet at breakfast, no vegetables. Anyways, with all of the delicious flavors in this side dish, you can hardly tell there’s a bunch of healthy spinach in there. If you are interested, Monash University has a great article on how to incorporate more veggies into your day (even breakfasts!): Eating More Vegetables on a Low-FODMAP Diet.
I recommend serving this rice with grilled meat, kabobs, or fish. Next week I will share the main dish recipe I like to serve this Low FODMAP Greek Spinach Rice with. Until then, I’ve listed some ideas below. Happy eating!
What to serve with Low FODMAP Greek Spinach Rice:
Time needed: 35 minutes
How to make Low FODMAP Greek Spinach Rice
- Make the rice
Combine the rice, water, and salt in a saucepan and simmer, covered, for 15 to 20 minutes.
- Cook the spinach
Cook the spinach in garlic-infused oil over medium heat until wilted.
- Combine
When the rice is done, add the wilted spinach, scallions, lemon juice, butter, dill, and lemon zest. Stir to combine. Stir in the feta last (this ensures the rice is cooled down enough to not melt the feta.)
- Serve
Low FODMAP Greek Spinach Rice (Spanakorizo)
Ingredients
- 2 cups water
- 1 cup basmati rice
- ½ teaspoon salt
- 1 tablespoon FODY Garlic Infused Oil
- ½ lb. baby spinach, roughly chopped
- 4 scallions, green parts only, thinly sliced
- 2 tablespoons fresh lemon juice (juice of ½ lemon)
- 1 tablespoon butter
- 2 tablespoons dried dill weed (or 4 tablespoons fresh)
- 1 ½ teaspoons fresh lemon zest (zest of one lemon)
- ½ cup crumbled feta cheese
Instructions
- In a large saucepan, bring the water to a boil. Stir in the rice and salt. Reduce heat to low, cover, and simmer 15 – 20 minutes, or until rice is tender and water is absorbed.
- While rice is simmering, heat oil in a large skillet over medium heat. Add the spinach. Sauté until spinach is wilted, about 5 minutes.
- Add the spinach to the rice when it’s done, along with the scallions, lemon juice, butter, dill, and lemon zest. Finally, stir in the feta cheese. Serve.
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