Fish grill on Florentine rice

Name: Fish grill on Florentine rice
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 Onions; 1-2 Garlic cloves; 1 TABLESPOON Butter or margarine; 1/2 package (250 g) Long grain rice & wild rice; 75 ml White wine; 500 ml Vegetable broth; 2 packages (250 g each) frozen fish crickets Italian herbs; 1 package (300 g) deep-frozen leaf spinach with cheese; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4 Tomatoes; 1-2 TABLESPOONS Olive oil; 60 g Pine nuts; 7-10 Tbsp Lemon and dill; baking paper

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

2 Onions
1-2 Garlic cloves
1 TABLESPOON Butter or margarine
1/2 package (250 g) Long grain rice & wild rice
75 ml White wine
500 ml Vegetable broth
2 packages (250 g each) frozen fish crickets Italian herbs
1 package (300 g) deep-frozen leaf spinach with cheese
7-10 Tbsp Salt
7-10 Tbsp Pepper
4 Tomatoes
1-2 TABLESPOONS Olive oil
60 g Pine nuts
7-10 Tbsp Lemon and dill
baking paper

Directions

1
Preheat the oven (electric cooker: 200 °C/ gas: level 3). Peel and finely dice onions. Peel garlic and press it through the garlic press. Heat the fat. Brown onions, garlic and rice in it.
2
Deglaze with white wine and stock. Let it swell for about 20 minutes. Place undefrosted fish grills on a baking tray lined with baking paper. Bake in a preheated oven for about 20 minutes. Add spinach to the rice after 10 minutes. Stir several times. Season to taste with salt and pepper. In the meantime clean, wash, halve and seed the tomatoes. Cut the flesh into cubes. Just before serving, heat up olive oil.
3
Stir several times. Season to taste with salt and pepper. In the meantime clean, wash, halve and seed the tomatoes. Cut the flesh into cubes. Just before serving, heat up olive oil. Steam pine nuts and diced tomatoes for about 2 minutes. Arrange fish, rice and diced tomatoes on plates garnished with lemon and dill