Spanakorizo (Greek Spinach and Rice)

Ingredients

For 6 servings

• •1 medium yellow onion (8 ounces; 226 g), chopped
• •6 c. à soupe (90 ml) olive oil, plus more for serving
• •1 c. à soupe (9 g) Diamond Crystal kosher salt; for table salt, use half as much by volume or the same weight
• •2 cloves garlic, roughly chopped
• •1 c. à soupe (3 g) dried oregano
• •1 c. à soupe (16 g) tomato paste
• •2 c. à soupe (32 g) white miso paste (optional)
• •1 tasse (180 g) medium- or long-grain brown rice, rinsed
• •2 tasse (480 ml) homemade chicken or vegetable stock or store-bought low-sodium chicken or vegetable broth
• •14 ounces mature spinach or similar dark greens, such as beet greens, swiss chard, or dandelion greens, with stems, roughly chopped
• •Lemon wedges for garnish

Method

1. 1.In a large, heavy-bottomed pot, heat 4 tablespoons (60 ml) olive oil over medium-high heat until shimmering. Add onion and 1 teaspoon salt, and cook until onion is translucent, about 7 minutes. Add garlic, oregano, tomato paste, and miso (if using), and cook until fragrant, about 1 minute. Add rice and stir well until rice is coated with oil mixture and smells slightly toasted, about 1 minute.
2. 2.Stir in broth plus remaining 2 tablespoons (30 ml) olive oil to combine. Cover and bring to a boil.
3. 3.Add greens and 1/2 teaspoon salt and stir to combine. Cover and bring to a simmer, then reduce heat to medium-low to maintain a simmer and cook until rice is cooked through and liquid has mostly absorbed, but is still slightly viscous, 40 to 45 minutes.
4. 4.Let rice sit off heat with lid slightly ajar for an additional 10 minutes. Serve warm or at room temperature with a drizzle of olive oil and lemon wedges.