WHAT?
500g. Spinach
100g. Whole grain rice
Little bit of leek
1 spring onion
½ onion, 2 garlic cloves, chilli
Teaspoon tomato paste
Shot of white wine
1 tablespoon olive oil
300ml. Vegetable stock
Half lemon juice
½ bunch dill
Freshly ground pepper
Parsley, yoghurt, lemon to serve
HOW TO?
1️⃣Pour 1 tablespoon olive oil in heat and sauté the onion, garlic, leek, spring onion and chilli for three minutes in medium heat.
2️⃣Add the rice and mix in the pan until it starts glowing (two minutes). Add the tomato paste and freshly ground pepper and cook for three minutes.
3️⃣Pour the stock and let the rice cook for 10-15 minutes, until it drinks all the water. Lightly add the spinach and let wilt for three to five minutes. The spinach needs to be alive to give all its flavour.
4️⃣The dish is ready. Chop dill and serve with extra lemon and Greek yoghurt.
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