Rice Pan with Crab and Vegetables

Ingredients

• 300 g long grain rice
• 600 ml Vegetable Broth
• 200 g fresh spinach leaves
• 200 g green peas (frozen)
• 1 onion
• 350 g cooked, shredded crab meat
• 2 EL seed oil
• Salt
• pepper (ground)
• a splash lemon juice

Instructions

1. 1.

   Bring the rice to a boil in 600 ml vegetable broth and simmer over medium heat for about 20 minutes. Meanwhile, blanch the spinach, rinse, trim, and collapse it in boiling water. Remove, shock in cold water, drain well, squeeze out excess moisture, and chop.

2. 2.

   Thaw the peas. Peel the onion and slice into very thin strips. Dice the crab meat into small cubes. Heat oil in a pan and sauté the rice while stirring occasionally.

3. 3.

   Add the onion, crab meat, and peas to the pan and continue cooking. Mix in the spinach, season with salt, pepper, and lemon juice, and taste. Serve in preheated bowls or plates.