spinach-tomato-rice dish

My friend Alex sent me a recipe by his greek granny for a 

spinach-tomato-rice dish 

I made it last night for dinner with some modifications. 
I served it with 

wild salmon and homemade wild garlic pesto 

(recipe in previous post) 

ingredients of my rice version:

  • 1,5 cups basmati rice 
  •  1 onion
  •  2 carrots 
  •  1 glove of garlic
  •  1 pack diced tomatoes 
  •  2 tbsp tomato puree
  • 1 cup of white wine 
  •  3 cups of veggie broth (luckily still had   homemade one on the freezer)
  •  250g spinach
  •  300g chard (not necessary but had it in the fridge, it adds a more earthy and bitter taste, as well as a little crunchy texture)
  •  zest of 1 lemon
  •  juice of 1 lemon 
  •  1 bay leave 
  •  salt, black pepper, tabasco, cayenne pepper, oregano, thyme, nutmeg 

 method:

  1.  dice onion and carrots, sauté for about 10 min (add water if needed)
  2.  add tomato puree and garlic, sauté for another 3-5 min
  3.  deglaze with white wine (it adds the sweetness but you can still add sugar / honey / maple juice / agave syrup to the sauce if you crave more sweetness)
  4.  add broth and diced tomatoes, tabasco, bay leave and other spices
  5.  as soon as it cooks, add rice and let it simmer   for about 10 min
  6.  add sliced chard after 10 min (if u use just spinach, add it 5 min before rice is done)
  7.  top with fresh lemon juice + zest, EVOO, some more black pepper and salt if needed

 I grilled the salmon in a dry ceramic pan + topped it with pesto, pepper and lemon juice 

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