We cook with the first herbs of Spring: myrons, fennel and dill on our plate.
250 gr. Carolina Carolina of Serres
1/3 bunch parsley, finely chopped
1/4 bunch dill, finely chopped
1/4 bunch of myrons, finely chopped
1/4 bunch fennel, finely chopped
5 spring onions, finely chopped
250 gr. spinach, coarsely chopped
100 gr. walnut kernels, grated
the juice of 1 lemon
2 teaspoons olive oil soup
salt, freshly ground pepper
50 gr. sesame, roasted in a non-stick pan without fat for 1-2 minutes, for serving
In a saucepan, sauté the walnuts over high heat for 2-3 minutes, to remove their oil. Add the olive oil and sauté the spring onions for 2 minutes.
Add the rice, stir to oil well and pour 750 ml of hot water, stirring. Reduce the heat and cook for 10-15 minutes, until the rice is soft and absorbs most of the liquid. Add all the remaining ingredients, mix gently and cook for another 5 minutes. Remove from the heat. Cover the pot with a towel to absorb water vapor and set aside for 10 minutes. Sprinkle with sesame seeds and serve.