A Greek friend of mine recently made this hearty dish for me, and I thought I would include it in my weekly food blog because of its simplicity. It is traditionally eaten in the Greek countryside.
Top tip – I usually use a clean dishcloth, which I place under and around the lid. This helps give the rice the texture that remaining fluffy texture that I love. By Edward Daniel, Vegan Chef and Former Chair of The Vegan Society. Contributor to Vegan Life Magazine, Plant Based Magazine, Vegan Food and Living Magazine and OK! Magazine. Speaker and cooking demonstrator at Vegan Life Life Festival London, Mind Body and Spirit Festival London, Veganes Sommerfest Berlin, and Bali Vegan Festival. Author of "Essence: The Beginner's Guide to Veganism".
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