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40 minutes



  • 1 onion

  • 1 clove garlic

  • 300g fresh spinach

  • 400g long grain rice (not parboiled, can be Thai or Basmati)

  • 800-900g vegetable or chicken broth

  • 1-2 sprigs of Groots dill

  • 1 sprig of parsley (optional)

  • 1 lemon (or lime)

  • 1 tablespoon feta cheese (optional)

  • Freshly ground black pepper

  • Extra virgin olive oil

  • Salt


  1. We put a pot to heat over low heat with a bottom of oil.

  2. Peel and chop the onion and let it poach until transparent, add a little salt.

  3. Peel and chop the garlic and add it. When it takes color, we add the spinach little by little so that they lose volume. Season to taste.

  4. Once the spinach is sautéed, add the rice. Mix well and finally add the chopped broth, dill and parsley.

  5. When it boils, reduce the heat and let it cook until the broth has been consumed.

Plated: We serve the freshly made rice with spinach. We finish the dish by dressing it with a splash of lemon juice and its grated skin and crumbled cheese.

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