SPANAKORIZO (Braised Spinach and Rice, made in the Greek Style)

To Greeks, braised spinach and rice is a very popular recipe that can be served as a main meal or as a side dish. The best way to eat it? No bread, no salad, just spanakorizo! In the southern regions of Greece, there is usually tomato or tomato paste that is added during cooking. No offence meant, but I find the practice rather strange. Up north it's out with the tomatoes, in with the lemon juice!!! 

Just as an aside, I think lemon flavour makes a recipe really Greek because Greeks try to introduce lemons in just about anything that can be eaten: is it a dessert? Add some lemon juice. Is it a salad? Lemon juice, and while you are at it, throw in some lemon zest just for good measure. I am not finished: Oranges? Sprinkle lemon on top (maybe I'm kidding). Having breakfast? Add some lemon juice to your tea. The basic rule is never, ever, cook anything without adding lemon. 

The best, best spanakorizo I have ever eaten was while visiting Toronto, Canada. We were in a small Greek restaurant in Toronto's Greek section. It was lunchtime and the owner/chef, a rather grumpy fellow, told us he had just finished making spanakorizo. Try it, it's good, he said, matter-of-factly. I ordered it and it was served to me in a bowl with a couple of lemon slices for garnish. I don't know what recipe the chef had used but the spanakorizo was heavenly! It had a pronounced lemon flavour, but as pronounced as it was, it wasn't overwhelming. I kept eating bite after bite wondering if the taste would still be the same and obviously, yes, it was. But I had trouble believing it. It was that good! I complimented chef, he took it in stride, and he certainly didn't tell me his secret for melding all that lemony flavour into a smooth, savoury, exceptional spinach and rice dish. I have never been able to duplicate the taste. But I keep trying. I use the freshest ingredients and keep it simple. And I try.

  

Ingredients:

4 tablespoons olive oil

1 clove garlic, chopped

4 scallions, chopped

1 small red onion, chopped

¾ to 1 cup rice 

4 tablespoons chopped fresh dill

2 tablespoons chopped fresh parsley

2 pounds fresh spinach washed and sliced. (if you’re in a hurry use the frozen spinach that comes pre-chopped)

Juice of 1 ½ lemons

3 1/2 cups water or vegetable juice

Salt and pepper to taste

1 carrot, diced (totally optional and I was criticised for including it)

olive oil to drizzle on top

lemon slices for garnish

Directions:

Heat the oil in the saucepan.

Add the onion, and while stirring sauté five minutes until softened, then add the garlic and sauté for another two minutes.  

Add the rice and while stirring sauté until the rice is well coated with the olive oil.

Add the water or broth and let it come to a boil.

Add the spinach and stir until wilted. As spinach leaves cook and expel their liquid they shrink, that's why the spinach ratio has to be that much higher than the rice. Rice expands, spinach shrinks.

Reduce the heat and add the scallions, parsley, dill, lemon juice, and salt and pepper.  

Mix, cover and simmer for about 30 minutes until almost all of the liquid has been absorbed and the rice is cooked. 

Serve garnished with lemon slices and for an extra depth of flavour drizzle some good extra virgin olive oil on top!