Friday, 7 December 2012
Culinary Adventure: Spinach à la Cosovare
This dish is colourful and healthy — and takes only little time to prepare.
serves 2-3 persons
4 normal-sized mushrooms
½ kg of fresh spinach (or frozen spinach cubes)
1 medium-sized carrot
1 cup of sweet corn
1 cup of dark rice
2 portions of processed cheese (that soft one that comes in triangles)
150-200 ml of yogurt
½ ℓ of water
Finely slice the onion and the mushrooms. Fry them in olive oil for a couple of minutes, until the mushrooms look nicely fried.
Meanwhile, slice the carrot. Add it, along with spinach, corn, and rice. Then add water and Vegeta, according to your taste. Let it all boil at medium heat.
Add the cheese for it to melt in the mixture. When the rice has boiled enough (it is recommended to let it boil more than normal rice in order to give density to the dish), take the dish off the the fire (this whole process will have taken you about 20 minutes).
Finally, mix the eggs and the yoghurt well in a bowl. Add it to the mixture while stirring well and fast enough to avoid the egg-mix forming white clots but blending perfectly with the whole dish.
It is now ready to serve — provided it has a rather dense consistency rather than being too liquid.