Since we have been travelling in South America for over 3 months already, we have been eating lots and lots of rice… To make it more interesting for ourselves, we decided to get a bit more creative and make this delicious and flavoursome rice dish with vegetables, which turned out to be super enjoyable!
- 250 g of rice
- 300 g of spinach
- 4 small tomatoes
- 4 champignon mushrooms
- 1 zucchini
- 2 tablespoons of chopped olives
- juice of 1/2 lemon (if you like some sourness :D)
- 1 teaspoon oregano
- 1 teaspoon basil
- ½ teaspoon rosemary (optional)
- ½ teaspoon curcuma
- ¼ teaspoon fennel (optional, if you also like some licorice hint)
- ¼ teaspoon chili flakes or more, according to preference
Start with putting brown rice to boil by adding double the amount of water to the pot (for every cup of rice, we use 2 cups of water). While the rice is boiling, chop the tomatoes into big chunks. Then take a few handfuls of spinach to leave aside for decorating the plates, and put the rest (about 250 g) to steam for 2-3 minutes). Preheat the oven to 180 C and then put the sliced mushrooms into the oven for 10 minutes. When the rice is getting softer (after about 15 minutes of cooking time), add in all the spices together with sliced tomatoes and let it simmer for about 10 minutes till it is done. While the rice is simmering, cut the zucchini into small pieces and chop the olives. When the rice is done (and the water has evaporated) mix in the steamed spinach, baked champignons, zucchini pieces and chopped olives. Before serving, place the remaining spinach (about 50 g) on plates and squeeze the lemon juice onto it, then serve the rice on top of the spinach. We usually do not add salt, but if you feel like, add sea salt based on your preference. Enjoy!