1 onion, chopped
3 cloves garlic, chopped
1 carrot, chopped
3/ 4 c medium grain rice
2 lb spinach (not baby spinach)
2 tbs fresh mint or 1 tbs dryed
2 c vegetable or chicken broth, or water
salt and black pepper to taste
1 c yogurt to serve as an accompaniment
Sautee the onion to pearl. Add the garlic and the carrots and cook some more. Mix in the rice until it becomes opaque. Gently rip the spinach leaves in. Season with salt and pepper. Don’t forget the mint. Pour the broth in and bring to a violent boil, then reduce to a gentle simmer. Stir a few times at the beginning, then leave alone until the broth evaporates and the rice is cooked, but the grains still intact. Serve with yogurt aside.