Fancy name for simple spinach rice, but if celebrity chefs flog dishes with exotic names (I won't name names!), why not this little cookie? Of course this is all ridiculous and irrelevant - what counts is how it looks and tastes and that's a little hard to convey across this medium.
Spanakorizo is a yummy, no fuss to make and quick to vanish type of meal. This has been a popular choice in mum's cooking repetoire growing up, and it reminds me of coming home from high school watching The Bold & Beautiful and The Price is Right... maybe I should've been doing my homework instead?!
To make put 2 tablespoons of tomato paste (did I mention this was no fuss?) into 1-2 cups of water in a saucepan and bring to boil. Add 2 tbs of olive oil, a 'little' butter (2-4tbs?), one small chopped onion, and crushed garlic clove or 1/2 tsp garlic powder, salt and pepper and you start to get that savoury richness which forms the stock for your rice. Add 1 cup of medium grain rice (unwashed so you can get that creamy gluten-y texture) and leave to cook for 5 minutes stirring occasionally. Add a cup of chopped spinach (fresh or frozen) and let the rice absorb all the liquid (another 5-6minutes) making sure to add another 1/4 cup water if needed. Allow rice to cook through and serve immediately.
This is where my version departs from mum's to become a mutation between steamed rice and risotto. Instead of waiting for the rice to completely absorb liquid and cook through- I turn off the heat and put a lid on the saucepan so the rice cooks by 'steaming' for around 5min. I also grate 1/2 cup of parmesan style cheese, in this case salty kefalograviera. Stir through, season to taste with more salt and pepper and then eat!