600 gr. of brown rice
2 bay leaves
Variety of pepper grains
1 sprig of rosemary
1 liter of vegetable broth
50 gr. black currants
1 glass of agiorgitiko wine
60 gr. fresh spinach leaves
80 gr. boiled chickpeas
30 gr. low fat mayonnaise
Freshly ground pink pepper
We put the raisins and the wine in a bowl. We let them “marinate” for about 60 minutes so that the aromas emerge. We then strain them and let them dry.
After washing the rice well, we put it in a large bowl and add a little of the vegetable broth. We then add the bay leaves, the peppers and the rosemary and leave them to marinate for about 60 minutes.
We then drain the rice and remove the spices. We then bring the rice to the boil with the remaining vegetable broth in a large saucepan. Once the broth has boiled, we lower the heat and let the rice to simmer until it absorbs all its liquids for about 20-25 minutes. We stir regularly with a wooden spoon. Once our rice is ready and in the appropriate texture, we remove the pot from the heat and leave it to cool, covered with a towel.
In parallel, we wash the spinach leaves and leave them in a colander to drain well. We then put the rice, the boiled chickpeas and the mayonnaise in a bowl and mix.
Finally, we add the raisins, the spinach leaves, the salt and the freshly ground pepper. We stir lightly and divide our salad into individual bowls or plates.
* ¨Thank you Mr. Leonidas Franzolas.