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Rice pilaf
Serves 4 Starters and mains
Ingredients
- 200g short-grain rice
- 375ml chicken stock or water
- 80g butter
- 1 brown onion, diced
- 2tbsp pine nuts
- 2tbsp currants
- 2tbsp chopped flat-leaf parsley
Method
Put the chopped spinach leaves in a non-stick frying pan. Sprinkle with a little sea salt and stir over low heat until soft. Tip the spinach into a colander to drain. Meanwhile, fry the onion in the oil in a frying pan over medium heat for 10-15 minutes, or until very soft but not brown. Squeeze the excess liquid from the spinach, then add the spinach to the pan with the onion. Sauté for a few minutes, then sprinkle with a pinch of sea salt. Set aside to cool, then fold the spinach through the garlic yoghurt.
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