Crispy Feta Spanakorizo Bowl

🔥 Prep

• Rinse 200 g basmati rice under cold running water until the water runs clear, then drain.
• Peel and finely chop 1 yellow onion.
• Trim and thinly slice the 4 stalks scallion (separate white and green parts if desired).
• Peel and mince 3 cloves garlic.
• Roughly chop 0.5 cup fresh dill.
• Zest 1 tsp lemon zest and juice 2 tbsp lemon juice from a lemon.
• Crumble 150 g feta cheese into small cubes.
• Measure 450 ml vegetable broth, 3 tbsp olive oil, 1 tbsp sesame seeds, 1 tsp honey, 1 tsp salt, and 0.5 tsp black pepper into small bowls.

🔥 Cook

• 1. Heat 2 tbsp olive oil in a medium saucepan over medium heat; sauté the chopped onion for 3-4 minutes until translucent.
• 2. Add the minced garlic and sliced scallion whites; cook for 1 minute until fragrant.
• 3. Stir in the rinsed 200 g basmati rice, coating the grains with oil; toast for 2 minutes over medium heat, stirring constantly.
• 4. Pour in the 450 ml vegetable broth, add the 1 tsp salt and 0.5 tsp black pepper; bring to a boil over high heat.
• 5. Once boiling, reduce heat to low, cover, and simmer for 15 minutes or until the liquid is absorbed and rice is tender.
• 6. While the rice cooks, heat the remaining 1 tbsp olive oil in a non-stick skillet over medium-high heat.
• 7. Toss the 150 g feta cubes with the 1 tbsp sesame seeds and 1 tsp honey until lightly coated.
• 8. Add the coated feta to the hot skillet; sear for 2-3 minutes per side, turning gently, until golden brown and crisp.
• 9. When the rice is done, remove from heat; stir in the 300 g baby spinach, chopped dill, 2 tbsp lemon juice, and 1 tsp lemon zest; the residual heat will wilt the spinach.
• 10. Season to taste with additional salt and pepper if needed.
• 11. Divide the spinach rice among bowls, top each with the crispy sesame-crusted feta, and drizzle any pan juices over.

🔥 Serve

• Serve the Crispy Feta Spanakorizo Bowl warm, optionally with a wedge of lemon on the side.
• Pair with a simple Greek salad (cucumber, tomato, olives, red onion) or warm pita bread.
• Garnish with extra chopped dill or a sprinkle of sesame seeds for added texture.