greek rice (spanakorizo);
Happy Fourth of July! I know you all will probably be spammed by social media with red, white, and blue galore! So here’s some green to mix it up! =D I wanted to share this because it’s an easy recipe to make for company! If you prep the ingredients before cooking and then just add to a pot to simmer away, it works quite nicely. Let me know if you try this method! I am in Chicago for a family vacation until Wednesday, so I wanted to make sure I shared a recipe at least and didn’t leave you all hanging. You’ll have my culinary adventure in Chicago post to look forward to hopefully soon (sneak peek: chicago-style pizza, chicago-style popcorn!!!).
This recipe was born of some spinach that needed to be used up! The original plan was actually to make spinach and artichoke dip stuffed bread instead of the last post: jalapeno popper stuffed bread, but I decided after I defrosted the spinach that jalapeno popper dip sounded better. So, what to do with the spinach?
The answer: make marinated flank steak tacos paired with some spinach rice! Perfect combination, and definitely a nice light side to complement the tacos. But even though I was full after eating it, it wasn’t a heavy meal, which is kind of nice. I love spanakopita, a phyllo pastry stuffed with spinach and feta cheese, so I figured a take on that with rice would be tasty as well! And boy I was right! It is also why I suggest topping with a little bit of feta cheese, a twist on Martha’s original post over at A Family Feast. It gave that pop of saltiness and a little extra brightness that really tied it all together.
I’ll need to post that marinated steak taco recipe as well, but for right now you get this great side dish! I’m a huge fan of sides that have veggies that barely taste like it. It’s not as if you can ignore the spinach in this, but with the fluffy rice and the little gems of feta cheese, it’s a healthy but delicious side dish to sneak another veggie into your meal.
049-Spanakorizo
