INGREDIENTS
- 250 gr. Carolina rice
- 1/3 bunch parsley, chopped
- 1/4 bunch dill, chopped
- 1/4 bunch fennel, chopped
- 5 spring onions, chopped
- 250 gr. spinach, coarsely chopped
- Juice from one lemon
- 2 tsp. olive oil soup
- salt, freshly ground pepper
INSTRUCTIONS
Pour the olive oil into one and saute the green onions for 2 minutes. Add the rice and stir to coat well.
Then pour 750 ml of hot water and mix.
Lower the heat and cook for 10-15 minutes, until the rice softens and absorbs most of the liquid.
Add all the remaining ingredients, mix gently and cook for another 5 minutes. Remove from the fire. Cover the pot with a towel to absorb the steam and set aside for 10 minutes.
Our food is ready to serve.
