How to make
Nettles with rice and walnuts for vegetarian rice lovers.
The dehydrated nettles are boiled in boiling water for 10 minutes to soften. If desired, cut them into small pieces or leave them into larger leaves.
In the season when you have fresh nettles, you can use those, but more in weight, since dried nettles weigh almost nothing compared to fresh or frozen ones.
The boiling broth is preserved and will be used in the rice dish.
Chop the onion and fry it with a little salt until it aquires a lightly golden color in the oil and butter.
Add rice washed from the starch and stir for two minutes to fry it.
Add the nettles, savory herb, black pepper, spice, rice and walnuts and after another minute pour a cup of the nettle broth. Cook until the liquid is absorbed.
Transfer the hard rice into a rectangular baking pan and add the broth (can be mixed with water, if it's not enough) in a ratio of 2.5:1 or according to the variety you use, have a look at the instructions on the package.
Put the baking pan in an oven preheated to 390°F (200 degrees) and bake until the liquid is absorbed and the rice swells. At the end, you can rise the temperature to 430°F (220 degrees), if you notice that the rice is ready and the water has not yet fully evaporated.
The rice with nettles dish is served with a quality homemade yogurt!
Enjoy your meal!
