Recipe: Spanakorizo, a classic Greek rice dish, is cozy, creamy and flavorful

JJ Johnson is a celebrity chef and the founder of Field Trip, an acclaimed restaurant group based in Harlem, New York, that serves rice dishes from all over the world. “The Simple Art of Rice: Recipes from Around the World for the Heart of Your Table” (Flatiron Books, $35) is his new cookbook that takes readers on a culinary adventure through one of the world’s most important grains.

His spanakorizo, a traditional Greek rice dish, is warm, creamy, and full of flavor. It works well as a vegetarian main course or side dish. Add a can of drained garbanzo beans to the mix if desired.

Spanakorizo

Serves 6

INGREDIENTS

1/4 cup extra-virgin olive oil

1 medium yellow onion, finely chopped

1 pound baby spinach leaves, coarsely chopped

1/4 cup fresh lemon juice, plus more to taste

1 tablespoon minced garlic

Kosher salt and freshly ground black pepper, to taste

1/2 cup sliced green onions

1 tablespoon finely chopped fresh dill

1 cup long-grain white rice, rinsed

1½ cups water

2 tablespoons toasted pine nuts

1/3 cup crumbled feta cheese

Chopped fresh Italian parsley, garnish

DIRECTIONS

In a large, wide pot, such as a Dutch oven, heat the oil over medium-high heat. Cook until the onion is softened and beginning to brown, about 5 minutes. Season with salt and pepper to taste after adding the spinach, lemon juice, and garlic. Stir in the green onions for 1 minute, then cook until the spinach is wilted. Mix in the dill.

Remove from the heat and set aside for 10 minutes, covered.

To serve, fluff the rice with a fork and season with lemon juice, salt, and/or pepper to taste. Mix in the pine nuts. Transfer to a serving bowl or individual plates and top with feta and parsley.