Day 9: Two Spanikorizo (Greek Spinach and Rice) Methods and Recipes Compared - Δύο Συνταγές Για Σπανακόριζο - March 11, 2014

Two versions of the classic Greek dish Spanakorizo (spinach with rice) side by side. The one on the right is the result of a recipe from chef Michael Psilakis' book "How To Cook A Lamb" and the left from the book "Modern Greek" by authors Andy Harris and Willaim Meppem.

Spanikorizo is spinach and rice cooked to gether.  Hence the name "spanako-" for spanaki (spinach) and "rizo" for rizi for rice.  Spanikorizo is one of those meals with so many uses.  You can use it as a meal, you can use it as a side dish, an appetizer, or even as a base for some other food.  It can be made with spinach, as the name implies, or you can use any other green (horta) for it.  In many villages, wild greens are used to make this dish because spinach, as we know it today, is not the green available.  There are some of the greens that are more likely in this dish than others, but it is all about personal preference.

So, to make spanikorizo, we tried two different preparation methods from two different cookbooks.  One of the methods of preparation was just like husband's family makes the dish, and the other preparation was just like wife's family makes the dish.  Go figure!  We wanted to compare the two and find out which one we liked, which one was tastier, and which one was easier.  Of course, we couldn't do the tasting and deciding all by ourselves, so we had to employ our trusty tasting team to give us their feedback.

The first spanikorizo recipe is from the cookbook How to Roast a Lamb by Michael Psillakis.  This recipe is a great answer to the problem of leftover rice from a meal.  What do you do with leftover rice?  Chef Michael Psilakis explains that you can make spanikorizo.  For today's first variation, you will need the following:

1 cup rice
1 TBSP oil
2 shallots, chopped
6 scallions, sliced
5 cups spinach
salt and pepper
1 TBSP lemon juice
3 TBSP oil

First, make the rice.  Make rice how you normally make rice.  If you have leftover rice, then you have already completed this step.  You should have 1 ccup of cooked rice for the end result.  If it is a little more than 1 cup cooked, that's okay, you can just increase the amount of spinach and lemon to compensate for that.

Next, chop the shallots and the scallions.  We left our pieces a little bigger just to have some texture to the end product.  Some people will want smaller bits so they do not get a chunky rice dish at the end.  This is something you can decide for yourself.

Now, saute the shallots and the scallions together in 1 Tablespoon of oil.  Let them cook for about 5 minutes until the vegetables are nice and soft.  Then, add the spinach.

We used froze spinach for convenience.  If you are using fresh spinach, then add the spinach and let it wilt -- let it cook long enough to become that deep green colour and when it is all soft, continue by adding the salt, pepper, and lemon juice.  Once this is all well combined with the vegetables, you are going to let it cook for a moment, and then stir in the cooked rice.

After adding the cooked rice to you pan, mix well.  Cook this long enough so that all the ingredients are hot and combined.  You can adjust the seasonings at this point by adding more lemon, salt, and/or pepper.

The end result of Michael Psilakis' recipe. Notice the variety of flavourful ingredients; the taste and "mouth-feel" was complex and very satisfying.

The second spanikorizo recipe is from the cookbook Modern Greek by Andy Harris and Willaim Meppem. It was an easy recipe to follow, since essentially everything goes in the pot and you cook it.  There are similarities to the other recipe in what ingredients are used, but we really found how different they are.  For this recipe, you will need the following:

2 TBSP oil
2 scallions, chopped
2 cloves garlic, minced
1/4 cup rice, rinsed
1 1/2 TBSP dill
1/2 TBSP oregano
1/2 TBSP fresh mint
1 pound spinach (about 454-500 g)
salt and pepper

As usual, start by chopping the scallions and the seasonings.  We found that dried seasonings would have worked fine here, too.  We had the fresh mint, and used dill that we had frozen out of our garden, and dried oregano.  Once again, we used frozen spinach for the convenience of frozen vegetables.

Saute the scallions in the oil.  Let them cook long enough that they become soft.  Then, step by step, one by one, add the rest of the ingredients.

Add the garlic, the rice, the orgeno, dill, and the mint.  Mix it all together well.  Make sure that the rice is fully coated with the oil and that the herbs are distributed evenly in the pot.

Then, add the water.

Once you add the water, mix the contents one more time.  Let this come just to a boil; then add the spinach. You can add frozen spinach that is not thawed -- it will melt in the pot, and the excess water that comes from it will not interfere with the dish at all.

Pour the remaining oil into the pot.

The finished dish from "Modern Greek" by authors Andy Harris and Willaim Meppem. The mint was a wonderful add-on as it provided a very refreshing note to the dish.

Here is what we learned about these two recipes:  Both were good in their own ways.

The first one was bright and light and a perfect choice to use as a base for some protein like a shrimp or seafood.  The flavours were subtle which is why we would want to serve something with it.

The second recipe was a really good side dish.  The herbs shined through -- almost over the spinach.  But, it was robust enough to stand on its own.  And, with its brownish colour, it looked rich and flavourful.

The key to making a good spanikorizo is to have good rice that is fully cooked.  When the rice is not fully cooked (has a bit of a crunch) or is totally overcooked, that really takes away from the simple elegance of this dish.  With good, properly cooked rice, this is a very easy side dish that can bring colour to the table and fill you in a nutritious way.  And, for those of us who enjoy spanikorizo with anything (and everything), we know that it is a dish that we can quickly make to incorporate into many dishes all year -- especially during Great Lent.

Although we have presented two of our personal favourite ways of making spanakorizo, at a later date during this year's Great Lent we will share husband's own 15 minute 'almost instant' version. Don't let the quickness fool you! It is very tasty and truly a snap to prepare - and it is deceptively like versions which people take an hour to prepare and cook. So until then, God bless.

Source of image: http://orthodoxchurchquotes.files.wordpress.com/2013/11/st-nektarios-funeral.jpg

“Miracles are not impossible from a logical standpoint, and right reason does not deny them. Natural laws do not have the claim to be the only ones, nor are they threatened with being overturned by the appearance of other laws, supernatural ones, which also are conducive to the development and furtherance of creation… Miracles are a consequence of the Creator’s love for his creatures.”

 St. Nektarios of Aegina

Source of quote: http://orthodoxchurchquotes.com/category/sayings-from-saints-elders-and-fathers/st-nektarios-of-aegina/