The first spices of Spring in our plate: chervil, fennel and dill.

https://www.gastronomos.gr/syntagh/pilafi-me-myrodika-spanaki-kai-karydia/51516/

Ingredients

Servings: 4

250g Carolina rice Serron
⅓ bunch parsley, thinly chopped
¼ bunch dill, thinly chopped
¼ bunch chervil, thinly chopped
¼ bunch fennel, thinly chopped
5 spring onions, thinly chopped
250g spinach, thickly chopped
100g walnut kernels, ground
juice of a lemon
2 tbsp olive oil
salt
freshly ground pepper
50g sesame seeds, roasted in a nonstick pan for 1-2 minutes, without any fat (for serving)

Preparation

Start by sautéing the walnuts in a pot over high heat for 2-3 minutes, till the oil is released. 

Pour in the olive oil and sautée the spring onions for 2 minutes. 

Add the rice, stir till fully blended with the oil, then pour in 750ml of warm water and keep stirring. Bring the heat to medium and cook for 10-15 minutes, till the rice softens and absorbs most of the juices. 

Add the rest of the ingredients, stir lightly and cook for 5 more minutes. 

Take it off the heat. Place a towel over the pot to absorb the vapors and let it rest for 10 minutes.

Sprinkle with sesame seeds and serve.