Rice with Spinach

Ingredients

• 300 g wild rice
• 200 g fresh young spinach leaves
• 1 onion (70 g)
• 1 Garlic clove
• 100 g peeled walnut kernels
• 2 tbsp olive oil (30 ml)
• Pepper
• 120 g crumbled sheep cheese (9% fat)
• Salt

Instructions

1. 1.

   Cook the wild rice according to package instructions in a pot of boiling salted water over medium heat until al dente.

2. 2.

   Wash, dry and spin the spinach. Peel and finely chop the onion and garlic.

3. 3.

   Toast the walnuts in a pan without oil over medium heat for about 6‑8 minutes, then remove, cool and roughly chop.

4. 4.

   Heat the olive oil in a pan over low heat, sauté the onion and garlic. Add the wild rice and stir occasionally for 6‑8 minutes over medium heat. Mix in the spinach and let it wilt. Serve the rice with spinach topped with sheep cheese and walnuts.