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🍽️ Greek spinach rice with marinated Vemondo shepherd's delight and walnuts

589 kcal · 30 min · 4 servings

Ingredients

• spring onions 1 bunch
• garlic cloves 1 pc.
• olive oil 3 tbsp
• long-grain rice 350 g
• leaf spinach, frozen 500 g
• vegetable broth 500 ml
• organic lemons 1 pc.
• salt pinch
• pepper, black ground pinch
• parsley, fresh 10 g
• vegan shepherd's delight 150 g
• walnut kernels 30 g

Instructions

1. 1. Wash the spring onions thoroughly.
2. 2. Cut the spring onions into fine rings.
3. 3. Peel the garlic.
4. 4. Finely chop the garlic.
5. 5. Heat two tablespoons of olive oil in a pot.
6. 6. Add the rice to the hot oil.
7. 7. Roast the rice for about two minutes on medium heat.
8. 8. Add the chopped garlic to the pot.
9. 9. Add the spring onion rings to the pot.
10. 10. Sauté the vegetables for about three minutes.
11. 11. Add the spinach to the pot.
12. 12. Pour in vegetable broth until the rice is covered.
13. 13. Place the lid on the pot.
14. 14. Reduce the heat to a low setting.
15. 15. Let the rice simmer for about thirty minutes.
16. 16. Stir the rice occasionally.
17. 17. Wait until the rice is cooked and the water has evaporated.
18. 18. Wash the lemon.
19. 19. Cut the lemon in half.
20. 20. Squeeze the juice from one lemon half.
21. 21. Slice the other lemon half into rounds.
22. 22. Set the lemon slices aside.
23. 23. Add one tablespoon of lemon juice to the rice.
24. 24. Season the rice with salt.
25. 25. Season the rice with pepper.
26. 26. Wash the parsley.
27. 27. Chop the parsley.
28. 28. Crumble the shepherd's delight into small pieces.
29. 29. Place the shepherd's delight in a bowl.
30. 30. Add the remaining olive oil to the bowl.
31. 31. Add the remaining lemon juice to the bowl.
32. 32. Add the chopped parsley to the bowl.
33. 33. Marinate the shepherd's delight in the mixture.
34. 34. Chop the walnut kernels.
35. 35. Heat a frying pan.
36. 36. Place the walnut kernels in the hot pan without fat.
37. 37. Roast the walnuts for about two minutes.
38. 38. Place the spinach rice on a plate.
39. 39. Top the rice with the marinated shepherd's delight.
40. 40. Top the rice with the roasted walnut kernels.
41. 41. Garnish the dish with the lemon slices.

Nutrition per serving

• kcal: 589
• Protein: 14 g · Fett/Fat: 29 g · Carbs: 68 g