Greek Spinach, Borlotti Bean & Feta Rice
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Total: 20 mins
A supper inspired by spanakorizo (Greek spinach rice), adding plump borlotti beans and tangy feta to take it from simple side dish to main event.
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596 kcal
(per portion)
Ingredients you'll need
  • 1 onion
  • 2 garlic cloves
  • 1 lemon
  • 1 tsp dried oregano
  • 200g baby leaf spinach
  • 400g tin of borlotti beans
  • 150g white basmati rice
  • 120g feta
From your kitchen
  • 1 tbsp olive oil
  • Sea salt
  • Freshly ground pepper
  • 300ml boiling water
You'll need
  • Medium pan with a lid
  • Measuring jug
Step by step this way
  • 1.

    Fill your kettle and boil it. Peel and finely chop the onion. Put a medium-sized pan on a medium heat, add 1 tbsp olive oil and the onion. Season with a pinch of salt and pepper, then fry, stirring often, for 5 mins till the onion starts to look glossy.

  • 2.

    While the onion fries, peel and grate or finely chop the garlic. Finely grate the zest from the lemon.

  • 3.

    Stir the garlic, lemon, 1 tsp dried oregano and the baby leaf spinach into the onion. Fry, stirring, for 3 mins till the spinach starts to wilt.

  • 4.

    Drain the borlotti beans and tip them into the pan. Tip in the rice and stir it all together to mix.

  • 5.

    Pour 300ml boiling water into the pan. Pop on a lid, bring to the boil and then turn the heat down and gently simmer the rice for 8 mins till it has absorbed the water and become tender and fluffy. Take the rice off the heat and leave to steam in the pan, lid on, for 2 mins.

  • 6.

    Crumble the feta. Taste the rice and gently stir in a pinch of salt or pepper if you think it needs it. Divide the rice between 2 warm bowls. Top with the crumbled feta and serve with wedges of the lemon for squeezing.

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