Lamb rice with mint, feta and spinach

Ingredients

• 500 g ground lamb
• 15 mL vegetable oil
• 15 mL olive oil
• 284 g of baby spinach, stems removed
• 250 mL green olives; pitted and cut in half
• 100 mL fresh mint, chopped
• 750 mL brown rice, cooked*
• 175 mL feta, chopped
• 15 mL water
• salt to taste
• pepper to taste

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Preparation

• Heat vegetable oil in a pan.
• Add the ground lamb and cook until done.
• Heat olive oil in an other pan.
• Saute the baby spinach until tender.
• Drain and chop grossly the baby spinach.
• Combine the chopped baby spinach, the cooked ground lamb, the green olives, the fresh mint, the feta and the brown rice in a large bowl.
• Season with salt and pepper. Serve.