Since I’m preparing for my election feast tomorrow, I decided to make a quick and easy dinner tonight. Spanakorizo (spinach rice) is just that sort of standby, my mom made it at least once a week when growing up and I got so sick of it! But now I find myself yearning for those simple everyday recipes, especially since I know them off the top of my head! I paired it with Rockfish I got from Otolith, which I broiled in an olive oil/lemon/oregano marinade.
Σπανακόρυζο (Spanakorizo or Spinach Rice)
- 2 tbsp olive oil
- 1 medium onion, chopped
- 2 garlic cloves, minced
- bag of spinach
- 1 can tomato sauce
- 1 cup rice (I used arborio, it’s all I had)
- 1 bouillon cube
- 2 cups water (more if needed)
- salt and pepper
- lemon juice (optional)
Heat the olive oil in a pot and saute the onion and garlic until tender. Add the spinach and toss until wilted. Pour in the tomato sauce and add the rice, stir together. Drop in the bouillon cube and add the water and stir until cube is melted. Season with salt and pepper. Bring to a boil and then lower heat to allow the mixture to simmer, cooking the rice and evaporating the water. Once the mixture is reduced down and just wet (not soupy) it is ready. I like to squeeze a lil lemon juice on top right before serving, adds a nice kick!
Note: in the photo above I served it with the fish and feta on the side…and that was just a dumb mistake. You never serve fish with cheese in the Greek cuisine (at least that is what my mother and grandmother always told me) and after trying it tonight–I will never doubt their instructions again!
BUT spanakorizo with feta alone is an awesome treat (just not fish).