Spanak s Oriz — Bulgarian Spinach & Rice
A beloved Bulgarian home classic — tender rice baked or simmered with generous fresh spinach, sweet carrot, and aromatic herbs until every grain is fluffy and flecked deep green. Savoury, gently golden, and wonderfully comforting — the spinach melts into the rice creating a rich, earthy flavour that pairs beautifully with everything. Traditionally served with yogurt, this plant-based version shines on its own or with a dollop of creamy dairy-free alternative!
Shared by harzel
Time
40 min
Serves
4
Difficulty
easy
🛒 Ingredients
- #Rice & Greens;
- 1½ cups long-grain white rice — rinsed well
- 300–350 g fresh spinach — chopped (or thawed frozen spinach, squeezed dry)
- 1 medium onion — finely chopped
- 1 medium carrot — finely diced.. 2 garlic cloves — minced
- #Liquid & Seasoning;
- 3 cups vegetable broth.. 2 tbsp sunflower oil or olive oil
- ½ tsp sea salt — adjust to taste.. ¼ tsp black pepper.. ½ tsp dried thyme or savoury
- ¼ tsp ground turmeric (optional, for lovely golden colour)
- #Fresh Finish;
- 2 tbsp fresh parsley — chopped
- 1 tbsp fresh dill — chopped (traditional Bulgarian touch)
👩🍳 Instructions
- 1
Sauté aromatics: Heat oil in a heavy pot or baking dish over medium heat. Add onion and carrot — cook 4–5 minutes until soft and sweet. Add garlic and cook 30 seconds more until fragrant.
- 2
Wilt the spinach: Add fresh spinach in batches — stir until bright green and wilted, about 2–3 minutes. If using frozen spinach, squeeze out all excess water first, then stir in.
- 3
Toast the rice: Add rinsed, drained rice to the pot. Stir and cook 1–2 minutes until grains look glossy and slightly translucent — this keeps them fluffy and separate.
- 4
#Simmer or bake: Pour in vegetable broth, salt, pepper, thyme, and turmeric. Stir gently. Bring to a boil, then cover tightly and cook:
- 5
Stovetop: lowest heat, simmer 18–20 minutes without lifting lid.
- 6
Oven: 180°C (350°F), bake 25–30 minutes until liquid is absorbed and top is lightly golden.
- 7
Rest & fluff: Remove from heat. Let steam covered 10 minutes — rice finishes perfectly. Fluff gently with a fork, fold in fresh parsley and dill. Taste and adjust salt. Serve warm!