Cooking
35 minutes
Portions
4 portions
Difficulty
Easy
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INGREDIENTS
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2 450g packets of Barba Stathis Spinach leaves "Organic Crops"
2 tbsp of Barba Stathis -diced onion
1 tbsp of Barba Stathis finely-diced garlic
3/4 cup of Carolina rice
2 tbsp of olive oil
2 spring onions, cut in rings
2 tbsp of lemon juice
1 tsp of saffron (optional)
1 tbsp of spearmint, finely chopped
For the creamy feta
1 cup of strained yoghurt
1 cup of feta cheese, crumbled
Salt, freshly-ground pepper
1/2 tsp chilli flakes
Directions
- Heat the oil in a saucepan and sauté the onion and garlic for 1-2 minutes.
- Add the rice and sauté until its grains are covered by the oil. Add the spinach, spring onions, saffron and 1 teacup of hot water. Simmer the spinach and rice approximately for 15-18 minutes or until the rice is cooked and the food is mushy. Meanwhile, add more hot water if required.
- When it's done, add lemon juice, spearmint and chervil and stir.
- Remove from the heat and allow to rest.
- Creamy feta: Beat the yoghurt with the feta, salt, pepper and chilli flakes in the blender or multi-blender. The result should be a smooth cream.
- Serve the spinach and rice, garnishing each serving with 2 spoons of the creamy feta.
Prepared with
Whole spinach leaves
Our very own Barba Stathis spinach leaves are of the highest sort, always fresh and tender.
They are high in protein...
