Spanakorizo (Greek Spinach Rice)

A quick go-to meal for my family is often a pot of lentil soup, a hearty pasta and veggie dish or a vitamin-packed helping of spanakorizo. The latter, in particular, is an ideal meal that takes no more than 30 to 35 minutes to make, is filling and is laden with vitamins, minerals and anti-oxidants.

According to sources, eating spinach can prevent memory loss and cataracts. And that's not all: this iron-rich leafy green can help protect us against osteoporosis, heart disease, colon cancer, arthritis and numerous other diseases. In fact, researchers have identified at least 13 different flavonoid compounds in spinach that function as antioxidants and as anti-cancer agents, specifically protecting those whose diets include a healthy helping of this veggie against prostate and ovarian cancers.

So, it's quick, it's tasty and it's healthy--what are you waiting for? Accompany this simple spanakorizo with some feta, a few Kalamata olives and some crusty bread and you're good to go.

I'm sending this dish over to Rachel of The Crispy Cook as she is hosting this week's edition of Weekend Herb Blogging, a fun event originally created by Kalyn of Kalyn's Kitchen and now overseen by Haalo of Cook (Almost) Anything Once.

Spanakorizo
Serves 4 to 6

1/3 cup olive oil
1 medium onion, finely chopped
3 scallions, finely chopped
1/2 teaspoon dried mint
1 1/2 cups rice
1/2 cup dry white wine
10 oz. chopped tomatoes
2 cups water
24 oz. of spinach
2 tablespoons chopped parsley
Salt and pepper, to taste


Heat the oil in a dutch oven over medium heat and add the onion and scallions, stirring until fragrant and softened. Toss in the mint and then add the rice, stirring until coated well with the onion mixture.


Stir in the wine and boil until most of the liquid is absorbed. Add the chopped tomatoes to the dutch oven along with the water, salt and pepper and bring to a boil. Reduce heat and simmer until the rice is cooked halfway through. Stir in the spinach and add more water as necessary, simmering until the rice is cooked through.


Sprinkle with parsley and a bit of olive oil just before serving.