Wilted Greens with Rice

Yield: 8 servings (serving size: 1 cup) - I halved it
Source: Cooking Light Magazine - March 2004 pg 178
CL Comments: This is the author's version of spanakorizo, a popular Lenten dish of rice and green flavored with fresh dill. Reserving half of the spinach and mustard greens to add at the end keeps the color fresh and vibrant. Though you start with a lot of greens, they cook down quite a bit.

Amy's Comments: Trying to mix it up a little as far as my side dishes are concerned (getting bored with broccoli!). This was a nice change. A small amt of basmati rice sautéed with onions, garlic, dill, and lemon juice (at the end) and then simmered with mustard greens and spinach. The taste kind of reminded me of collard greens with vinegar on them (which I love! if you don't like greens, you might not like this). Very good though. A nice change and went perfectly with the Baked Eggplant with Savory Cheese Stuffing. I will make this again!

Recipe originally added in March 2004. Revisited by the Cooking Club in March 2006!


3 Tablespoons extra virgin olive oil
1 1/2 cups finely chopped onion
2 garlic cloves, minced
1 cup uncooked basmati rice
1 1/2 cups water
3 Tablespoons chopped fresh dill, divided
3 (6-ounce) packages fresh baby spinach, thinly sliced and divided (about 24 cups)
8 ounces mustard greens, stems removed, thinly sliced, and divided (about 4 cups)
1/4 cup fresh lemon juice
3/4 tsp salt
1/4 tsp freshly ground black pepper
1/8 tsp crushed red pepper


  1. Heat oil in a large Dutch oven over medium heat. Add onion; cook 5 minutes or until tender, stirring occasionally. Add garlic; cook 1 minute, stirring constantly. Add rice; cook 2 minutes, stirring frequently. Add water, 1 1/2 tbsp dill, half of spinach, and half of mustard greens. Bring to a boil; cover, reduce heat, and simmer 20 minutes or until liquid is absorbed. Stir in remaining spinach, remaining mustard greens, 1 1/2 tbsp. dill, lemon juice, salt, and peppers; cook 30 seconds, stirring constantly.


Healthy Units: 3 per serving
Calories 171; Fat 5.4g; Protein 4.5g; Carb 26.2; Fiber 2.6g; Chol 0 mg; Iron 2.5mg; Sodium 279 mg; Calcium 111mg

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