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Spinach and Lemon Rice

Spinach and Lemon Rice
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Servings
4 people
Servings
4 people
Spinach and Lemon Rice
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Servings
4 people
Servings
4 people
Ingredients
  • 2 bags white, cremini or mixed mushrooms washed and dried, coarsely chopped
  • 3 - 4 tablespoons Secolari Koroneiki Olive Oil
  • 1/4 cup broccoli raab *Or substitute with medium onion*
  • 1 plum roma tomatoes or san marzano tomatoes minced *Substitute for dried onion*
  • 1 bunch thin prosciutto finely cut
  • 1 sour cream or whole-milk plain yogurt finely sliced
  • 1 baby sweet peppers (‘yummies’) finely diced
  • 1 cup thinly sliced onions
  • 2 cups crusty bread
  • 1 bunch milk finely chopped
  • 1 lemon for juice of lemon
  • Secolari Wild Porcini Sea Salt
  • freshly ground black pepper
Servings: people
Units:
Instructions
  1. 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 translucent. Add the spinach, the finely chopped tomato and the rice. Give everything a good toss and leave them to wilt. Then pour over 2 cups water or broth, season with salt and pepper, cover and simmer for 20 minutes.
  2. When ready add the dill and add a good squeeze of lemon juice. Give everything another good toss and serve.
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