Rice with Rapini

Rice with Rapini

This is a riff on spanakorizo, a Greek rice typically made with spinach. We had leftover rapini aka broccoli rabe, so that's what went in here. You could also use other leafy greens like char, (de-stemmed) kale, beet greens, or even cabbage. Studio lunch is all about making the most out of what we have in the fridge - we love getting creative with our ingredients to make sure that nothing goes to waste.

Serves 6
2.5 cups white rice (we only had Japanese rice, but it would be better to use a longer grain with less starch like jasmine), washed and drained
2 big bunches rapini
1/3 cup white wine (omit if you don't have)
1 yellow onion, chopped
3 clove garlic, minced
Olive oil
Chili flake, optional


Bring a big pot of salted water to a boil. Drop the rapini and boil for 5 minutes. Drain well. Save the water. Chop fine.

In a separate pot sauté the onion in oil and a bit of salt on medium heat. Cook for 5 mins. Add garlic. Add chopped rapini and mix. Add drained rice. Add wine. Cook for another 5 minutes.  Add 2 cups of the liquid you boiled the rapini in and turn heat to the lowest flame. Cover and cook for 30 minutes or until tender. Turn off the heat and allow to steam in the pot, covered, for 10 more minutes. Top with a generous squeeze of lemon, a bit of olive oil, and the chili flakes.


Originally published on January 12, 2023 in STUDIO LUNCH, the Gohar World text newsletter. Text "YUM" to 833-648-0911 (North America-based) or subscribe here to get the recipe first.

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