Spanakorizo
Extra veggies, please!
Here's a recipe I've been working on (actually, I stole it from a magazine and changed a few things to increase the veggie content). Recently, I have been interested in recipes from the Mediterranean region. It's probably no surprise to you that the way people naturally eat in that area is super good for your health -- high in vegetables, fiber and healthy fats. This particular dish, Spanakorizo, comes from Greece and has bright, lemony flavors. It is surprisingly easy to make and makes a great addition to a meal. Just top with chickpeas or baked salmon to boost the protein!
It is worth mentioning that many of the ingredients in this dish support healthy liver function and detoxification — lemon, dill, onion, cauliflower and spinach. Liver function supports overall metabolic function, meaning that when your liver works well, you feel amazing!
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Ingredients
1 lemon
3 tbsp. extra virgin olive oil
6-8 scallions, thinly sliced
1/4 cup jasmine or basmati rice (preferably rinsed and drained)
2 cups fresh or frozen riced cauliflower
1-1/2 tsp. unrefined salt
1 bunch dill, tough stems trimmed, finely chopped, divided
1-1/4 cups water
1 16-oz package of frozen chopped spinach, thawed in microwave or in hot water
Black pepper (to taste)
Instructions
Remove zest from the lemon in strips using a vegetable peeler. Cut the lemon in half and set aside.
Heat 2 tbsp. olive oil in a saucepan over medium heat. Add lemon zest and thinly sliced scallions and cook, stirring often until the scallions are a bright green color and are beginning to soften, about 2 minutes.
Add 1/4 cup rice, 2 cups riced cauliflower and half of the finely chopped dill. Stir until everything is coated in oil, about 30 seconds. Pour in 1-1/4 cup of water and bring to a boil, then reduce heat to low, cover the pan and let simmer until water is absorbed, about 15 minutes.
Meanwhile, remove as much water as possible from thawed spinach. Juice half the lemon.
Remove pan from heat and top with spinach. Cover and let sit for 5-10 minutes to allow the spinach to steam. Fluff rice to incorporate spinach and top with dill, remaining olive oil, lemon juice and black pepper to taste.
Serves 4.
P.S. It's good cold, too. Reminds me of stuffed grape leaves a little :D