4 portions
Ingredients:
- 1 onion
- 1 clove of garlic
- 70g olive oil
- salt & pepper
- 1 bunch of spring onions
- ½ bunch of dill
- 1 litre vegetable stock
- 1 kilo spinach
- lemon zest (the peel), of 2 lemons (optional)
- lemon juice, of 2 lemons
- 250g (or less) round, grain rice OR Basmati
To serve
- 1 lemon
- Feta
- Olive oil
- Pepper
- Oregano (optional)
Method:
- Place a pot over high heat and add 2 tablespoons olive oil
- Coarsely chop the onion, finely chop the garlic, and add them to the pot. Season with salt & pepper, and sauté
- Finely chop the white part of the spring onions, the stems of the dill, and add them to the pot
- Add the rice and sauté for 1-2 minutes
- Add the stock slowly and mix constantly, at medium heat, for about 10-15 minutes until the rice is boiled and al dente
- Add the spinach and cook for about 5 minutes
- If there is no moisture left in your pot, add 100 g water, the juice of 2 lemons, add the green parts of the spring onions and the rest of the dill and cook for another 5 minutes
- Remove from the heat
- Add (the lemon zest), the rest of the olive oil, mix and let it sit for a while
Tips
- The rice is not too much and we prefer it juicy so we can eat it with sourdough bread and tasty feta cheese!
- If sb has iron deficiency then it’s probably best to avoid eating foods with iron & calcium together. Calcium and iron compete for the same receptors, and as a result, calcium inhibits the absorption of iron when taken together.
Serve
Serve with more lemon (if needed), pepper, more olive oil (if you want) and feta cheese.
