• 1 level teaspoon Freshly ground black pepper (about 1g)
• 1 Vegetable stock cube
• 2 cups Hot water (about 500ml)
• 3 tablespoons Fresh dill, chopped (about 10g)
• ¼ cup Lemon juice (about 60ml)
METHOD
1. In a saucepan, add the olive oil and sauté the leek and spring onions for about 5 minutes. Then, add the rice, stir, and add the spinach. Let it wilt for about 3 minutes, then add the tomato paste, grated tomatoes, salt, black pepper, and the vegetable stock cube.
2. Boil the sauce for 2 - 3 minutes and add the water. Let the dish come to a rolling boil. Lower the heat, cover the saucepan, and simmer for 10 - 12 minutes until the rice is cooked.
3. Before removing the dish from the heat, add the dill and lemon juice and stir.
