Turmeric spinach rice

Ingredients for 2 servings:

• 3 handfuls of basmati
• salt water
• 3 m.-large carrot(s)
• ½ bulb(s) of fennel
• 300 g chicken breast, shredded
• 300 g fresh leaf spinach
• 1 tsp, heaped turmeric
• some salt and pepper
• Paprika powder
• 1 tsp honey, liquid
• 1 tsp, heaped butter
• n. B. water

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Bring a pot of salted water and turmeric to a boil. Cook the rice until tender. In the meantime, peel the carrots and dice them into small cubes, and cut the fennel into thin, short strips. Melt the butter in a pan, add the honey, and toss the carrots and fennel in it. After 5 minutes, add a little water and cook the vegetables, stirring occasionally. Once the water has evaporated, push the vegetables onto one half of the pan and place it on top of the pan so that the pan (where the vegetables are) is off the stovetop (this allows the vegetables to cook gently). In the other half of the pan, brown the meat and season with paprika, salt, and pepper. Wash the spinach leaves and cut into strips. Once the meat is cooked, add the spinach to the pan, add a little salt, add 50 ml of water, and mix everything together. Cover and cook over low heat until the spinach is tender, stirring occasionally. Drain the rice and let it drain a little, then add it to the pan and mix everything together. Season to taste. I like it with hollandaise sauce, and my husband likes it with chili sauce.