Instructions
In a pot, add the olive oil and sauté the finely chopped onion and leek. Once they become translucent, add the spinach and the finely chopped spring onions.
When the mixture starts to absorb its liquids, add the dill, tomatoes, and spices. Cook for 3 minutes over medium heat, then add the rice. Stir until the rice becomes glossy, then pour in the water and the stock cube. Cover with the lid and let it cook.
Once it’s ready, remove from the heat, cover the pot with a clean kitchen towel, and let the dish rest for 10 minutes so the flavors blend beautifully.
Good luck and enjoy!
Recipe by: Nektaria Kokkinaki
Photo by: Michalis Christodoulakis
Ingredients
1 kg spinach
100 g Gold Elasion olive oil
1 dry onion
1 leek
2 spring onions
2 large ripe tomatoes or 1 can of chopped tomatoes
½ bunch of dill
150 g Carolina rice
1 vegetable stock cube
500 ml water
½ teaspoon cumin
Salt and pepper to taste
