Greek Spinach Rice with Vegan Feta
This easy Greek spinach rice with vegan feta is a fresh, healthy one-pot meal packed with spinach, herbs, garlic and lemon.
Servings: 4 people
Ingredients
- 200 g medium-grain rice
- 600 ml vegetable stock
- 60 ml extra virgin olive oil
- 1 leek thinly sliced
- 450 g baby spinach
- 1 lemon zested and juiced
- 2 cloves garlic minced
- 1 tablespoon tomato purée
- Salt and freshly ground black pepper to taste
- 30 g fresh dill roughly chopped
- 30 g fresh parsley roughly chopped
- 100 g vegan feta crumbled
- 100 g pine nuts or walnuts optional
- 1 lemon cut into wedges, for serving
Instructions
- Heat the olive oil in a large, deep frying pan over a medium heat. Add the sliced leek and cook for 8 minutes, stirring regularly, until softened.
- Add the minced garlic and cook for a further 2 minutes.
- Add the rice and stir to coat it in the olive oil. Add the vegetable stock, tomato purée, baby spinach, half of the dill, half of the parsley and half of the lemon zest. Season with salt and pepper.
- Bring to a gentle simmer, then reduce the heat to low and cover with a lid. Cook for 20–25 minutes, or until the rice is tender and has absorbed most of the stock.
- Remove from the heat and leave to rest, covered, for 2 minutes.
- Stir through the remaining dill, parsley and lemon zest, followed by the lemon juice.
- Taste and adjust the seasoning, adding extra lemon juice, salt or pepper as required.
- Scatter over the vegan feta and toasted pine nuts or walnuts, if using.
- Serve immediately with lemon wedges for squeezing over the top.