Spanakorizo

Our friends Seymour and Margie introduced us to Spanakorizo at their favorite restaurant (3 Guys at the corner of Madison and 96th Street in New York). I psyched out the ingredients, and came up with a very good approximation to share here:

3T olive oil
2 medium-sized onions
3 cloves garlic

1 bag of spinach leaves
1 1/2 cups medium grain white rice
3 1/2 cups water

the juice of 1 lemon
a teaspoon (or more) of dried mint leaves
salt and pepper

Use a nice big casserole with a lid. Chop the onions and cook them in the olive oil until they get soft. Add the garlic and the spinach leaves, stirring them around so that they wilt. After all of the spinach leaves are in the pot, pour in the rice and the water. Bring everything to a boil and then let it down to a simmer, stirring like you would a risotto. After about 20 minutes everything should be gloopy, and all the water should be absorbed. When the rice is truly tender, add the lemon juice, salt, pepper, and mint, cover the pot, and turn off the heat. Let the Spanakorizo sit for about 20 minutes before you eat it. This recipe makes enough for four people.