1 onion or 2 bunches of spring onions
500 g dock
1 cup Rice
800 g crushed tomatoes - canned or raw
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Dock previously washed and cleaned of the median nerve, so as to retain only the leaves. Chopped onion, fry it with sunflower oil, add scalded and drained of water dock, then tomatoes and rice. And add two cups of water and stick in the oven at 200C degrees. This dish loves more fat - in this case sunflower oil.