Spinach rice pilaf with buttered lemony prawns, and dill yogurt

Ingredients

Serves 4

For the rice:
300g (1.5 cups) Long grain white rice
3 Tbls. Extra virgin olive oil
4 cloves garlic, minced
1 brown onion, peeled and diced small
280-300g fresh baby spinach 
1/2 cup roughly chopped parsley, divided
1/2 cup roughly chopped dill, divided
1 tsp. fine sea salt (reduce if your stock is seasoned)
Black pepper
650ml chicken or vegetable stock

For the prawns:
40g butter
500g prawn meat, split down the center
Zest + juice of 1 lemon
60g Greek feta

Dill yogurt:
½ cup plain Greek yogurt
2 Tbls. Mayonnaise
2 Tbls. milk or buttermilk
1 Tbls. chopped fresh dill
¼ tsp. fine sea salt
Black pepper
¼  tsp. granulated garlic

Method:

1.        Rinse your rice through a sieve until the water runs clear and set the rice aside.

2.        Heat a medium sized wide pan on your stove over medium high heat. Add in the olive oil, onion and garlic with a good pinch of salt and sautee for about 5 minutes.

3.        Add in the baby spinach and half the parsley and dill and cook until everything is wilted. It will look like too much but it cooks down to almost nothing.

4.        Add in the rice and toss together. Add in the remaining salt and black pepper and the stock. Bring to a simmer. Cover the pot with a tight fitting lid and reduce heat to low. Allow it to steam for 18 minutes. Turn the heat off and leave it untouched for 5 minutes with the lid on.

5.        Uncover the pot and fluff the rice with a fork.

6.        Heat another nonstick pan over high heat and add in the butter and prawns with a pinch of salt. Sautee until the prawns are cooked and have turned pink and opaque, this should only take about 2 minutes. Finished them with the lemon zest and juice.

7.        To make the yogurt, mix everything in a small mixing bowl and set aside.

8.        Serve the rice with the buttery prawns spooned over the top and then crumble and sprinkle the feta over everything.