Spinach Pesto

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Ingredients

4 servings

350 g
400 g
1
1
2
150 g Basmati rice
Canned tomatoes
Broccoli
Zucchini
Bell peppers
Feta 1 L
1 tea sp
1 tea sp
2 tea sp
1 TBL sp
1/2
1
2 cloves Bouillon
Chilli
Cumin
Paprika powder
Oregano
Lemon
Onion
Garlic

Make it a dinner party 🎉

Garnish with fresh parsley and add peas at the end for more protein.

Prep

15 min

1. Pre-heat oven to 200°C
2. Dice onion and mince garlic
3. Cut zucchini and bell pepper into cubes
4. Cut the broccoli into florets
5. Rinse the rice under cold water (helps to avoid sticky rice)

Cook

20 min

Sauté onion

medium heat ~3 min

Spread bell peppers, broccoli and zucchini on a baking sheet and crumble feta on top

~20 min at 200°C

Boil water and mix stock

Add garlic, chilli, cumin, paprika powder and rice

~2 min

Add tomatoes, lemon juice, oregano and half of the bouillon

mix well and bring to a boil, then reduce heat to simmer and put on the lid. Let it cook with lid. Taste regularly and add more bouillon if necessary. ~15 min