How to make
I cleaned the spinach and used the stems as well. I soaked it in cold water for 10-15 minutes, then washed it, strained it and cut it into medium thick strips.
In a wide pot I heated 5 tbsp. oil and 1 tbsp. butter. There is no way to cook a vegan meal without fat. I added the onion and carrot, salted and cooked until they softened and the carrot released its beautiful color.
Then I added the spearmint and spinach, added a little more salt (since the broth also contains salt). I stirred and cooked until tender - or about 5 minutes.
Then I added the paprika and tomato puree. I stirred and after half a minute added the washed and strained rice. I stirred again and cooked for a minute, then added the broth.
I prepared the broth from 5 cups (1200 ml) of water and the spoonful of broth. According to the instructions, it is prepared with 2 spoons, but I decided to be economical and I also use other additives in the recipe that complement the taste. If you don't have broth, you can just add hot water. To make the dish juicy, I use a ratio of 1:5 /rice: water/
I turned the heat down to 3 out of 6 on my stove, put the lid on, leaving it slightly ajar and cooked until the rice was tender and it absorbed the liquid, aiming to keep the spring spinach with rice dish juicy.
This took about 25 minutes. Finally, out of generosity, I added another spoonful of butter, sprinkled the finely chopped parsley leaves and removed the spinach stew from the heat. If you want the dish to be vegan, don't add butter, eggs or milk.
I served the portions with sliced boiled eggs and a bowl of yogurt.
Enjoy your meal!
