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Spanakopita-inspired brothy rice
- Jessica Marigliano-Barry
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Serves 4
Easy
Prep: 10 mins
Cook: 30 mins
0 reviews
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For added protein and a boost of collagen, swap the vegetable stock for chicken broth and mix in some cooked shredded chicken
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Try our spanakopita-inspired brothy rice, then check out our pork fried rice, egg fried rice, healthy fried rice and special fried rice. Now discover more fried rice recipes.
Tip: Putting the spring onion greens into iced water makes them crisp and curly, and is an extra way of helping to remove any dirt and grit.
Spanakopita-inspired brothy rice recipe
Ingredients
Nutrition
-
bunch of spring onions
greens and whites separated
-
1 tbsp olive oil
-
1 garlic clove
grated
-
200g brown basmati rice
rinsed
-
1.25 litres good-quality vegetable stock
-
150g peas
defrosted if using frozen, podded if using fresh
-
150g baby spinach
-
10g dill
finely chopped
-
15g parsley
finely chopped
-
½ lemon
juiced
-
100g feta
-
2 tbsp toasted sesame seeds
-
4 tbsp extra-virgin olive oil
TO SERVE
- crusty bread (optional)
Nutrition: per serving
- kcal467
- fat24g
- saturates6g
- carbs45g
- sugars6g
- fibre7g
- protein14g
- salt1.5g
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Method
-
step 1
Slice the white parts of the spring onions into ½cm rounds. Thinly slice the green parts into long strips and put in a bowl of iced water.
-
step 2
Heat the oil in a large pan over a medium heat and cook the spring onion whites for a couple of minutes, then add the garlic and stir to combine.
-
step 3
Add the rice, mix for 1 min, then add the stock and bring to a boil. Cover with a lid, reduce to a simmer and cook for 20-25 mins until the rice is cooked.
-
step 4
Remove the lid, turn off the heat and stir in the peas, spinach, herbs and lemon juice. Stir until the spinach has wilted.
-
step 5
Divide between bowls then scatter over the feta, sesame seeds and extra-virgin olive oil. Drain the sliced spring onion tops and use to garnish. Serve with crusty bread, if you like.
Vegetarian soup recipes
Authors
Jessica Marigliano-Barry
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