Spinach & Feta Rice Recipe

Ingredients

1 onion
2 spring onions
2 vine tomatoes
A handful of flat leaf parsley
2 tsp vegetable bouillon powder
200g risotto rice
3 tbsp tomato ketchup
200g baby leaf spinach
100g baby red chard
1 lemon
120g feta

Prep: 15 mins | Cook: 30 mins

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Method

1. Peel and dice the onion. Trim and slice the spring onions into thin rounds. Heat 1 tbsp olive oil in a large pan and add both onions. Season with a pinch of salt. Fry over a medium-low heat for 5-6 mins, stirring occasionally to stop them sticking, till glossy.

2. While the onions cook, fill and boil your kettle. Dice the tomatoes and roughly chop the parsley leaves and stalks. Add the tomatoes and parsley (keeping a pinch back for garnishing) to the pan. Cook and stir for 2 mins.

3. While the veg cook, pour 750ml hot water into a heatproof jug and stir in the bouillon powder to make a vegetable stock.

4. Tip the rice into the pan and stir to coat for 1 min. Add the tomato sauce and 650ml of the vegetable stock. Stir everything together, bring up to a simmer, then cover with a lid and cook gently on a low heat for 20 mins. Stir occasionally to check it’s not sticking. Add the remaining stock or additional hot water, if required.

5. Meanwhile, place the baby leaf spinach and baby red chard in a large colander set over your sink. Fill and boil your kettle again, then pour the hot water over the greens to wilt them a little. Leave for a few mins to cool slightly before squeezing out any excess liquid. Transfer to a chopping board and roughly chop.

6. Finely grate the zest from the lemon and stir into the rice with the chopped greens and most of the parsley. Squeeze the juice from 1/2 lemon into the rice. Crumble in half the feta and stir well. Taste and season with the salt and pepper – you might find it salty enough with the feta.

7. Divide the rice between warm plates or bowls and top with the remaining feta and parsley. Serve with lemon wedges on the side for squeezing.