
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:
- dice onion and carrots, sauté for about 10 min (add water if needed)
- add tomato puree and garlic, sauté for another 3-5 min
- 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)
- add broth and diced tomatoes, tabasco, bay leave and other spices
- as soon as it cooks, add rice and let it simmer for about 10 min
- add sliced chard after 10 min (if u use just spinach, add it 5 min before rice is done)
- 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