Spinach and carrot rice
1 bowl of spinach, leaves picked (or patience dock, nettles)
1 cup short grain rice
1 stalk spring onion
2 tablespoons fresh mint and parsley
Black pepper and salt
30-40 ml of oil
Soak the rice in cold water for 30 minutes (if brown, soak it 2-3 hours or overnight). Wash and finely chop the spinach and onion. Peel and dice the carrots.
Soften the vegetables in a drizzle of oil in a deep saucepan. When tender, season with salt, pepper, mint and parsley. Add the rinced rice and pour over 3 1/2 cups of boiling water. When I cook for my little ones, I put all the ingredients in the saucepan and do not pre-cook the vegetables.
Let simmer at a gentle bubble until the rice is cooked. Serve hot with a sprinkle of crushed walnuts, almond powder or a spoonful of plain yogurt.