Spanakorizo: Exotic sound, simple taste

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!