Rice with Spinach (Spanakorizo)

As I mentioned a long time ago, I cook for our cat, Ragus. He was a more-than-20 lb heavily obese cat. Recently, my husband and I took him for his annual check up. The doctor congratulated that he was healthy and in a perfect shape with 12.5 lb. I felt rewarded. He will be 15 years old, soon, which means the oldest pet in our neighborhood but perhaps the healthiest one too.

Each time I bake Ragus’ food, which contains beef, chicken, pork, turkey and catfish, the aroma from the oven drives us crazy. I do not know how many times I saw deeply disappointed my husband when I revealed that the food was not for us but for Ragus,

Usually, my husband and I eat simple vegetable / bean dishes during weekdays. Then, we eat meat / poultry dishes during the weekends. From time to time when I find a fresh fish and other seafood, we enjoy them no matter what day it is. However, Ragus enjoys gorgeous meat, poultry and fish every day. I became jealous and then thought of using Ragus’ food wisely. Making broth from Ragus’ food looked to be a fantastic idea.

This rice with spinach was made with the flavorsome broth. Onion, garlic and spinach plus mushrooms give enough taste. But using this broth becomes more tempting. My husband and I appreciated this simple yet delicious dish while Ragus enjoyed his food. I felt like I “kill two birds with one stone”.

Ingredients:
1 bundle of spinach
1 1/2 cup of rice
1 finely diced small onion
1-2 cloves of finely chopped garlic
Extra virgin olive oil
3 tablespoons of chopped dill
4-5 cups of broth
Salt and freshly ground black pepper
Parmesan cheese or feta cheese
Optional: ½ cup of diced brown beech mushrooms

Directions:
1. Wash the spinach very well and drain it. Cut the spinach into inch long pieces.
2. Heat the olive oil in a fry pan and fry the chopped onion and garlic until they become translucent.
3. Add the mushrooms and cook for about a minute. Add the spinach and cook until the pieces become soft.
4. Add the rice. Pour the broth little by little and stir the rice until they become soft. Add salt and ground black pepper to taste. Then cook it until most of the broth is absorbed. Turn off the heat and add the dill and stir them gently.
5. Transfer to a saving plate and sprinkle Parmesan cheese or serve it with feta cheese and olives.