Spinach Rice with Eggs & Garlic Yogurt
610 kcal per serving · 29g protein
A Bulgarian spring classic and one of the most satisfying meatless dinners there is: a mountain of spinach cooked down into paprika rice, with boiled eggs and cold garlic yogurt on top. Three hundred grams of spinach sounds absurd until it collapses into the pan. The contrast of hot rice and cold yogurt is the whole point, so the yogurt goes on at the table.
Open in Mixit →Ingredients
- 1 tbsp Sunflower oil
- Onion, finely chopped × 1
- Carrot, coarsely grated × 1
- 0.5 tsp Sweet paprika
- 50 g Short or medium-grain white rice
- 3 g Salt
- 300 g Fresh spinach, roughly chopped
- Eggs × 2
- 100 g Plain yogurt
- 1 clove Garlic clove, crushed
- 4 g Fresh dill, chopped
- 0.5 g Black pepper
Method
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Soften the onion and carrot
Heat the sunflower oil in a large deep pan over medium heat, add the chopped onion and grated carrot and cook for 4 minutes, stirring, until soft.
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Coat the rice
Stir in the sweet paprika and the rice for 1 minute, until the rice grains look glassy at the edges.
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Simmer the rice
Pour in 150 ml hot water, add the salt, cover the pan and simmer on low heat for 10 minutes, until the rice is half tender and most of the water is absorbed.
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Boil the eggs
While the rice simmers, bring a small pot of water to a rolling boil, lower the eggs in with a spoon and boil for 7 minutes, then move the eggs into cold water.
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Cook the spinach into the rice
Pile the chopped spinach onto the rice in two batches, cover the pan and cook for 6 minutes, stirring once, until the spinach is fully wilted and the rice is tender.
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Stir the garlic yogurt
Stir the yogurt with the crushed garlic in a small bowl until smooth. Peel the eggs under the cold water and halve the eggs.
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Serve hot with cold yogurt
Spoon the spinach rice onto a plate, set the egg halves on top, scatter with the chopped dill and black pepper and spoon the cold garlic yogurt alongside.