INGREDIENTS

• 1kgr spinach washed and cut into chunks
• 5-6 onions chopped
• 1 bunch dill, chopped
• 1 tablespoon tomato purée
• 5 tablespoons olive oil
• 50gr red wine
• 300gr rice carolina
• 1 cup hot water
• salt, pepper

METHOD

1. In a saucepan we pour a little oil and heat it.
2. We add the onion and spinach and stir until fry lightly.
3. Add the wine and leave for 1′-2 ‘.
4. After the alcohol, evaporates dilute the tomato purée with a little water and add to the pot and stir.
5. Add water, salt and pepper.
6. We cover the pot, lower the heat and let it boil for 15′-20 ‘.
7. We uncover the pot and add the dill and rice and stir well to prevent rice the sticking.
8. Boil for 5 ‘and then close the pan and turn off the heat and leave for 20 minutes there.

TIP
Can be served with a little lemon juice.