600ml vegetable stock
225g brown rice
2 Tsp olive oil
2 onions, diced
2 cloves of garlic, minced
225g frozen spinach, crumbled
100g sun-dried tomato paste
dried oregano
fresh basil
freshly ground black pepper
Heat the stock, and add the brown rice to the pot. Cook for 30 minutes.
In a large frying pan, fry the onions in the oil for 3 minutes. Add the garlic and cook for another 2 minutes.
Add the cooked rice to the frying pan, along with the spinach, the sun-dried tomato paste and oregano.
Rip the basil into small pieces and toss through the risotto. Season.
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