Spinach and Rice

Lately PBS has started showing a Greek cooking show called A Cooking Odyssey around lunch time. I happened to catch it the other day when the chef was making a dish of spinach and rice that he said his mother used to make for a quick dinner when he was a child. It sounded like the perfect dish for this time of year went the baby spinach is starting to show up in the farmers market. I hadn't written down the recipe when I saw it, so this is really my best remembrance of it.

Ok, it might not be a looker, but this dish it full of flavor. It's a little bit like a risotto, but not as creamy and less work to make. On the show it was only seasoned with salt and pepper, but I thought it needed a little something more so I added some oregano and garlic. The thing that really adds the flavor to this though is the crumbled feta. It's a great comforting, quick, healthy dinner for those days when you don't want to fuss to much with cooking.

Spinach and Rice

1 T olive oil
1 medium onion, chopped
1 clove garlic, minced
7 oz baby spinach
1/2 c long grain white rice
1 14oz can diced or crushed tomatoes, do not drain
1/2 c water
1 t dried oregano
salt
pepper
crumbed feta

In a large heavy pot, heat the olive oil over medium high heat. Add the onion and garlic. Sauté until the onion starts to get tender. Add the spinach a little at a time until it is all wilted. Add the rice and stir for 1 minute. Add the tomatoes, water and oregano. Bring to a boil. Reduce heat, cover and simmer for 20 - 30 minutes until the rice is tender and most of the liquid is absorbed. You may want to check on the dish from time to time and add more water if needed (every can of tomatoes will vary on the amount of liquid in it).

Season to taste with salt and a generous amount of freshly ground pepper. Serve topped with crumbled feta.

Makes 2 servings.

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