Spanakorizo (Spinach & Rice)

Spanakorizo is one of those Greek vegetarian dishes that does enormous amounts of work with very little effort. Long-grain rice gets toasted in butter or oil with sweet sauteed onion, then simmered in tomato and water until almost tender. A literal mountain of fresh spinach goes in next, wilting down into the rice along with chopped parsley and fresh mint, while a grating of nutmeg ties the herb-and-tomato base together.

The two-pound spinach number sounds wild, but raw greens shrink to about a quarter of their volume once they hit heat. Adding them after the rice is mostly cooked keeps the leaves bright green instead of olive drab. Eat warm, blanketed in sliced hard-boiled eggs and a squeeze of lemon for that signature Greek brightness.

This is workday Greek cooking: minimal ingredients, vegetarian, traditionally served as a lathera (an oil-based vegetable main).

Pro Tips

• Wash the spinach really well even if labeled pre-washed; grit lurks where you cannot see it
• Toast the dry rice in the fat for 2 to 3 minutes before adding liquid; this gives nutty depth and keeps grains separate
• Add a splash more water mid-cook if the rice looks dry before the spinach goes in
• Cover with a clean dry towel under the lid after cooking to absorb steam and keep grains fluffy, not sticky
• Squeeze the lemon at the table, not into the pot, otherwise the brightness fades

Variations

• Make Prassorizo by swapping the spinach for 1½ pounds sliced leeks (added with the liquid since leeks need longer cooking)
• Add a crumble of feta over the top before serving for tang and salt
• Stir in a tablespoon of capers or chopped olives for a punchier version