Basmati Wild Rice Combo with Spinach Sauce

Serves two 

Ingredients: 

1 cup rice (½ Basmati rice and ½ wild rice), steamed in bay leaf water 

250g spinach, washed and drained 

1 spring onion, green parts included, cut vertically 

½ of a medium-sized red onion, cut vertically into long thin slivers 

6 cloves of garlic, minced 

1 carrot, grated 

2 ripe pear tomatoes, chopped 

½ teaspoon of dried dill

2 tablespoons of extra-virgin olive oil  

Sea salt to taste 

Preparation: 

In a pan over medium heat, fry red onion and garlic with extra-virgin olive oil for about 3 minutes or until their aroma is released. Add carrot and dried dill and cook for another 3 minutes. Add tomatoes and increase the heat, bringing the sauce to a boil. Reduce heat, add spinach, cover the lid, and cook for about 5 minutes or until the spinach wilts slightly (be careful not to overcook the spinach). Add sea salt and spring onion and then turn off the heat immediately. Serve the sauce with the steamed rice combo. If desired, serve with Jatjiki on the side. Enjoy!