175g chopped spring onions
150 ml olive oil
50 g chopped dill
2 kg boiled spinach
125 g short-grain rice
150 ml boiling chicken stock
150 ml olive oil
50 g chopped dill
2 kg boiled spinach
125 g short-grain rice
150 ml boiling chicken stock
method
1. Sweat 175g chopped spring onions in 150 ml olive oil. Add 50 g chopped dill, 2 kg boiled spinach and salt, cover with a lid and cook for 5 minutes, then add 125 g short-grain rice.
2. Pour in 150 ml boiling chicken stock, cover with a cloth and lid and simmer gently for 10 minutes.
3. When cooked, the liquor should have been completely absorbed by the rice. Keep covered for 10 minutes before serving.
2. Pour in 150 ml boiling chicken stock, cover with a cloth and lid and simmer gently for 10 minutes.
3. When cooked, the liquor should have been completely absorbed by the rice. Keep covered for 10 minutes before serving.
serving amount
serves 10
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more information
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