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Savoury Spinach Rice

This goes well with meats or fish or it can be served simply as a vegetarian main dish.

ingredients

serves 4
450 g (1 lb) frozen leaf spinach or 1 kg (2 lb) fresh spinach, washed
25 g (1 oz) butter
15 ml (1 tbsp) oil
1 medium onion, peeled
1 leek, washed and trimmed
juice of/2 lemon
salt and freshly ground
pepper
225 g (8 oz) long-grain rice
600 ml (1 pt) water or stock
2.5 g (1/2 tsp) salt
pinch of nutmeg
7 g (1 tbsp) parsley, chopped
15 ml (1 tbsp) natural yoghurt (optional)

method

1. Cook the frozen spinach as directed on the packet or, if thawed, simmer for a few minutes in 60 ml (4 tbsp) water. Drain well in a colander, squeezing out excess moisture with the back of a wooden spoon. If using fresh spinach remove thick stems, tear into manageable pieces and cook in 1.2cm (1/2 in) boiling water for 4 minutes. Drain well.

2. Heat the butter and oil over a low heat in a large saucepan. Slice the onion and leek finely and cook in the fat for 4 - 5 minutes. Sprinkle with lemon juice and seasoning.

3. Add the long-grain rice and stir in with the vegetables. Pour on boiling water or stock with the salt added. Cover with a tight-fitting lid and simmer for 15 minutes.

4. Fluff the rice with a fork and add the spinach, nutmeg and chopped parsley. Mix with a fork, cover and reheat for 5 minutes.

5. Serve topped with the yoghurt if you like.

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