Name: Spanakorizo With Smoked Trout, Feta And Eggs
Prep time: 10 min
Cook time: 25 min
Yield: 4
Ingredients: 300 gm basmati rice; 80 ml (⅓ cup) extra-virgin olive oil; 4 spring onions, thinly sliced, white and green parts separated; 2 baby fennel, thinly sliced; 3 garlic cloves, crushed; 2 tsp fennel seeds; 2 tsp rigani (dried Greek oregano); Finely grated zest 1 lemon, plus 2 tbsp juice; 500 ml hot chicken stock; 3 oregano sprigs; 100 gm baby spinach; 4 eggs; 2 pickled green chilies, thinly sliced; 2 cups (loosely packed) soft herbs, such as dill, mint and parsley; 200 gm hot smoked trout; Feta, to serve

VMG Recipes