INGREDIENTS:
🌱 1 medium brown onion, diced
🌱 4 cloves of garlic, chopped
🌱 280g fresh baby spinach rinsed
🌱 1 teaspoon dried mint
🌱 2 cups vegetable stock
🌱 1 cup medium grain rice
🌱 Salt and Pepper to taste
🌱 4 spring onions, chopped
🌱 Juice and zest of one lemon
🌱 2 Tbl nutritional yeast
🌱 1 block of @thevegandairy Dill Chèvre
METHOD:
In a large pan over medium-high heat sauté the onion and garlic in 1-2 Tbl of water (or olive oil) for about 3-5 mins or until translucent. Add the spinach, and cook for a further 2 minutes or until slightly wilted. Add the dried mint, chickpeas, rice and vegetable stock and stir. Allow it to come to a boil before covering with a lid. Reduce the heat to med-low and let simmer for 20 minutes.
Stir in the dill chevre, spring onions, nutritional yeast, lemon juice and zest, and season with salt and pepper. Cover and cook a further 5-10mins or until all the liquid has absorbed and the cheese has melted through.
Serve with an extra squeeze of lemon and more spring onions or chives.
