Ingredients
- 1 kilo english spinach (small leaves not big thick spinach)
- 1/2 cup long grain rice (preferably basmati rice)
- 5 shallots cut finely (spring onions)
- 1 leek finely cut
- 2 garlic cloves finely chopped
- 3 soft tomatoes roughly chopped or 2 tablespoon tomato paste
- 1 dry chillie
- 1/2 cup fresh parsley finely chopped
- 1/2 cup fresh dill finely chopped
- 1/2 cup olive oil
- salt and pepper to taste
Directions
Heat oil over medium heat for about 2 minutes. Then add ALL
ingredients at once. Stirring gently for about 3 inutes
until all ingredients are mixed well and starting to simmer.
Place lid and cook over medium heat for about 15 minutes,
stirring every 2-3 minutes to avoid sticking on the bottom.
If it starts to stick lower heat a little or add a table
spoon of water.
Cook until rice is cooked. Allow to cool a little and serve
with a squeeze of lemon juice, crusty vegan bread and a greek
salad. (Can be eaten at room temperature in the summer!)
Serves: 4 people
Preparation time: 25 min