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Rice spinach

INGREDIENTS:

• 1 kg spinach, washed and dried
• 1 tea cup of extra virgin oil
• 1 dried onion, finely cut
• a bunch of spring onions, finely cut
• 1 leek, finely sliced
• 1 tomato, finely sliced
• 3/4 tea cup of rice
• a bunch of dill, finely chopped
• juice of 1 lemon
• salt
• freshly ground pepper

METHOD:

Chop the spinach coarsely. In a shallow, wide casserole-type pan warm the olive oil. Add the spring onions, dried onion and leek and stir fry them gently for 3-4 minutes, until they get translucent. Add the spinach, the finely chopped tomato and the rice. Give everything a good toss and leave them to wilt. Then pour over 1 glass of water, season with salt and pepper and simmer for 20 minutes. Finally sprinkle with the dill and add a good squeeze of lemon juice. Give everything another good toss and serve.