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Ingredients (4 servings)
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250 g Basmati Reis
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300 g Baby Spinat
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150 g Porree
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200 g Feta
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200 g Joghurt nach griechischer Art
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Olivenöl
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Salz, Pfeffer, Dill
Preparation
- Wash the leek thoroughly and cut into fine rings. Wash the baby spinach and drain well.
- Heat olive oil in a large pot and sauté the leek over medium heat until translucent. Add the rice and fry briefly.
- Pour in about 500 ml of water, season with salt and pepper, cover, and simmer over low heat for 15 minutes until the rice is almost cooked.
- Fold the spinach and some chopped dill into the rice and let it wilt. Crumble the feta on top and serve the dish with a dollop of Greek yogurt.
