30 g Spinach(or any greens)
90 g Cucumber
90 g A tomato
30 g Feta *
1 tsp Olive oil
Salt taste
Peppertaste
1
Boil the cereals until tender. In order not to be bitter and crumbly, pre-fry the cereal for several minutes in a pan without oil, and then cook. In the finished porridge add oil and spices to taste.
2
Finely chop the spinach and add to the porridge.
3
Top the cheese and serve separately with tomato and cucumber.
* Feta can be frozen, removed as necessary and rub into dishes. Thus, cheese can be stored longer, and less will be needed in cooking (and for taste).
CategoryMain CourceCuisineMediterraneanCooking MethodBoiling, TossingDietKosher, Low Calorie, Low Fat, Vegetarian
Ingredients
30 g Spinach(or any greens)
90 g Cucumber
90 g A tomato
30 g Feta *
1 tsp Olive oil
Salt taste
Peppertaste
Directions
1
Boil the cereals until tender. In order not to be bitter and crumbly, pre-fry the cereal for several minutes in a pan without oil, and then cook. In the finished porridge add oil and spices to taste.
2
Finely chop the spinach and add to the porridge.
3
Top the cheese and serve separately with tomato and cucumber.
* Feta can be frozen, removed as necessary and rub into dishes. Thus, cheese can be stored longer, and less will be needed in cooking (and for taste).