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TVP Greek Rice : Spanakorizo

TVP Greek Rice

Greek Rice is loaded with tomatoes and spinach and has the lovely flavor of olive oil. Here we have a high protein version of the traditional dish. It can be served as a main course or side dish, and it has a superb flavor.

Serves 3-4.


  • 2 c whole canned tomatoes with liquid
  • 1/4 c TVP granules (textured soy) or gluten shreds
  • 1/4 c extra virgin olive oil
  • 1 c onion, chopped
  • 5 oz fresh spinach, chopped
  • 1 c water (divided use)
  • 1 small clove garlic, minced
  • 1 1/2 tsp beef style vegetarian broth mix (powdered)
  • 1/2 tsp salt
  • 1/4 tsp ground black pepper
  • 1/8 tsp nutmeg
  • 1 bay leaf
  • 1/2 c uncooked long-grain white rice
  • parsley for garnish


  1. In food processor or blender, pulse the tomatoes until they are pureed. Add the TVP and allow to stand at least 5 minutes.
  2. Heat olive oil in a 2 quart saucepan over medium low heat. Stir in onion, and cook until tender, or about 5 minutes. Mix in spinach and stir until it is coated with oil. Stir in the tomato/TVP mixture, one-half cup of the water, garlic, broth mix, salt, pepper, nutmeg, and bay leaf. Bring to simmering, turn heat to low and simmer uncovered for about 15 minutes.
  3. Stir in the rice and the remaining half-cup of water. Return to simmering, reduce heat to low, and simmer covered tightly for 15 minutes. Stir, scraping the bottom of the pan, and add a bit more water if needed. Cover and simmer 15 minutes more, or until rice is tender. Stir well, remove bay leaf and serve hot with a parsley garnish.

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