Spanakorizo: Greek Spinach and Rice

People often say there is nothing like a home cooked meal. I think, often, they mean there is nothing like a familiar meal, cooked in their familiar home, by familiar people. Though a cliche, this recipe has been passed down in my mother’s family for generations. Her grandmother made it for her mom, her mom made it for her, and she still makes it for me.

Now, living 1,007 miles away from my mom as an adult with my own little apartment and my own little family, this is the meal I make when I am feeling homesick. My mom would make this for us on Fridays after school, every time we came home from college, and when we visit. It was partly because of how easy this recipe is to make, but also because of the love this meal represents in my family.

You will love it because of the aforementioned simplicity. Because it is a vegetarian dish, it’s perfect for summers. Because it is a stew, it’s also perfect for winters. It’s packed with iron and vitamin C.

Ingredients:

Mazola oil

One medium onion

One small can of Contadina tomato paste or 1/2 large can

1 15 oz can of Spinach

One cup of uncooked Extra long grain rice

Instructions:

1. Sautee onion in in a small amount of Mazola oil.
2. In a separate bowl, mix tomato paste with an equal amount of water (use can to measure out the water).
3. Add tomato paste mixture to onion mixture.  Bring to boil.
4. Drain the can of spinach.
5. Once tomato mixture this comes to a boil, add the drained spinach and about 3 cans of water.  Bring this to a boil.
6. After this comes to a boil, add the uncooked rice and bring to a boil.  Let this simmer until rice is cooked.
7. For reheating–you will probably need to add more water.