ZESTY GREEN RICE

Serving

4 people

Ingredients

200 g fresh spinach
1 onion, roughly chopped
2 garlic cloves, peeled and roughly chopped
1 small bunch fresh coriander
1 jalapeño pepper, seeds removed
Juice of 1 lime
540 ml vegetable stock
Extra-virgin olive oil
300 g basmati rice
1 avocado, pit and skin removed, sliced

Toppings (optional):
100 g feta cheese, cress, edible flowers, mint, coriander leaves
Hot sauce or sweet chilli sauce, to taste

Equipment

Food processor

Put the spinach, onion, garlic, coriander (including the stalks), jalapeño pepper, lime juice and 140ml of the vegetable stock in a food processor and blend together until thoroughly combined into a sauce.
Heat a pot on medium heat with some olive oil. Sauté the uncooked basmati rice for ±5 minutes, then add the green sauce and stir it for a couple of minutes. Add the remaining 400ml of stock and bring to a boil. Then reduce the heat, cover and softly simmer, stirring occasionally, for ±15–20 minutes, until tender.
Serve warm but not hot, garnished with sliced avocado and toppings of your choice

ZESTY GREEN RICE

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