Name: Stir-fried rice with mushrooms and spinach
Yield: 4 servings
Cuisine: Accompaniment
Ingredients: 30.00 ml oil; 8.00 garlic cloves, finely chopped; 125.00 g button mushrooms sliced; 125.00 g brown mushrooms sliced; 45.00 ml vinegar white garpe; 3.00 spring onions sliced; 200.00 g spinach shredded; 1.00 Litres rice brown or white, cooked; 190.00 ml lentils brown, cooked; 50.00 ml soy sauce; 65.00 ml fresh coriander chopped; sea salt and freshly ground black pepper; 2.00 feta cheese crumbled

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Ingredients (13)

30.00 ml	oil
8.00	garlic — cloves, finely chopped
125.00 g	button mushrooms — sliced
125.00 g	brown mushrooms — sliced
45.00 ml	vinegar — white garpe
3.00	spring onions — sliced
200.00 g	spinach — shredded
1.00 Litres	rice — brown or white, cooked
190.00 ml	lentils — brown, cooked

Seasoning:

50.00 ml	soy sauce
65.00 ml	fresh coriander — chopped
	sea salt and freshly ground black pepper
2.00	feta cheese — crumbled

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Method:

Heat the oil in a large, deep saucepan and stir-fry the garlic for a few seconds over high heat until fragrant.
Add the mushrooms and stir-fry for 1-2 minutes, until slightly softened. Add vinegar, cover and heat until the mushrooms are cooked (about 3 minutes).
Add the spring onions and spinach and stir-fry until most of the liquid has evaporated.
Add the rice and lentils – stirring until heated through.
Add the soy sauce and fresh coriander, mix well and season to taste with salt and pepper.
Heat for 1 minute more, add the feta cheese, mix well and serve immediately, garnished with extra spring onions.
Serves 4.