Of course, there are many ways but this is one of my favourites! I like cooking lovely purslane in a similar way to this as well. We need to wait for it to come into season I’m afraid:)
- Wash the spinach, leave in a bowl full of water and a bit of apple vinegar as it cleans the bacteria.
- If you’re using brown rice, boil it in a pan with water for 10 minutes to soften it a bit. If you’re using white rice, skip this step.
- Peel and chop up a big onion.
- Peel and chop 2 or 3 tomatoes (or do it the easy way – buy some chopped tomatoes).
- Heat some olive oil in a pan for a bit, then add the onions.
- When they turn a bit yellowish, add the tomatoes.
- Then add the spinach and stir well. Don’t be scared to use the whole pack! It will look like too much, but it will reduce a lot.
- Then add a half a mug of rice to this mixture. (I like it with a lot of rice, but it depends on your choice).
- Then add 1 or 2 mugs of warm water depending on how thick the mixture is. Stir them altogether, the water level shouldn’t be too high above the spinach – just slightly over…
- Cook it for 10 more minutes then serve with a drizzle of lemon juice and a bit of yoghurt on the side.