500g Agrino 10-min brown rice
180g green onion finely chopped
2 pinches freshly-ground nutmeg
3 tbsp dill finely chopped
40g butter to drizzle over rice before serving
1 L vegetable broth
300g spinach thoroughly rinsed and trimmed
2 tbsp olive oil
300g Cretan anthotyro cheese
Freshly ground pepper
In a large, nonstick skillet, heat the olive oil over high heat. Sauté spinach for 2-3 min until wilted. Season with salt and freshly ground pepper. Transfer into a bowl. In a frying pan, melt the 80g butter over medium heat.
Sauté green onion for 1-2 min until wilted. Add nutmeg. Add the Agrino 10-min brown rice. Sauté for 1 more minute and finish with the vegetable broth. Preheat oven to 200°C. Add the chopped dill to the spinach mixture, together with salt and freshly ground pepper. Bring to a boil and remove from heat. Transfer into a nonstick baking tin.
Tightly cover tin with a double piece of aluminum foil. Bake for 10 min. Remove tin from oven. Let stand 5 min. Add the 40g butter and stir until melted.
Serve in white, individual plates. Top with the hand-crumbled, Cretan anthotyro cheese.