Spanakorizo (Braised Spinach and Rice)

A beloved Greek take on spinach and rice - a little truly goes a long way. Greek Americans have earned a dubious repuation for being meat eaters and one notable movie has done much to further this myth. In reality, vegetarian meals are at the center of Greek cuisine. Many of my memoriable Greek food experiences center around meatless dishes. This was the vegeterian staple of my childhood and fostered my dislike of spinach. My mother used long grain rice which takes long to cook and considering the rice and spinach were cooked together the spinach was mushy by the time the rice cooked. Only during a recent trip to Greece did I experience a version with short grain rice closer to arborio in texture, then finally did the dish really shine.

My take on this classic dish trades rice for orzo and cooks each element seperatley ensuring the spinach retains some texture. I am trying to convince my mom to guest blog her version as well as other vegeterian Greek dishes. Enjoy!

Spanakorizo
Serves 2 as a side

1 cup orzo
1 cup water
1 cup tomato sauce
2 cups chopped curly spinch
2 tablespoons olive oil
1 small yellow or sweet onion, grated
1 scallion, chooped
1 teaspoon dried dill
1/2 lemon
1/2 tablespoon black pepper
1/2 tablespoon kosher salt

In a heavy bottom pot bring to a boil the water and tomato sauce. Add 1/2 tablespoon of salt and the orzo. Cook according to packet instructions and drain if necessary.

Meanwhile, heat olive oil in a large pot. Add grated onion, dill, scallions and pepper. Cook until fragrant, about 2-3 minutes. Over medium high heat add the spinach. Mix well and cover pot. Allow spinach to wilt about 5-6 minutes. Remove from heat.

Plate orzo and top with spinach mixutre. Squeeze a bit of lemon juice and salt to taste. Serve warm.