{"id":180,"date":"2014-11-14T18:18:17","date_gmt":"2014-11-14T18:18:17","guid":{"rendered":"http:\/\/blogg.folkuniversitetet.nu\/ioanvi\/?page_id=180"},"modified":"2014-11-14T18:18:42","modified_gmt":"2014-11-14T18:18:42","slug":"ris-med-spenat","status":"publish","type":"page","link":"https:\/\/blogg.folkuniversitetet.nu\/ioanvi\/grekisk-matlagning\/recept\/ris-med-spenat\/","title":{"rendered":"Ris med spenat"},"content":{"rendered":"<p><strong>Ingredienser<\/strong><\/p>\n<ul>\n<li>Spenat ca 1kg<\/li>\n<li>F\u00e4rska tomater ca 4 st<\/li>\n<li>Ris ca 1,5 dl<\/li>\n<li>L\u00f6k 1 st<\/li>\n<li>Olivolja ca 2 dl<\/li>\n<li>Citronsaft av 1 hel citron<\/li>\n<li>F\u00e4rska kryddor (hackad f\u00e4rsk dill, oregano, basilika)<\/li>\n<li>Salt efter smak<\/li>\n<li>Peppar efter smak<\/li>\n<li>Socker halv tsk<\/li>\n<li>Vatten ca 9 dl<\/li>\n<\/ul>\n<p><strong>Tillbeh\u00f6r<\/strong><\/p>\n<p>En Kastrull<\/p>\n<p><strong>F\u00f6rberedelse<\/strong><\/p>\n<ul>\n<li>Krossa tomaterna<\/li>\n<li>Krossa l\u00f6karna<\/li>\n<li>Hacka de f\u00e4rska kryddorna<\/li>\n<li>Sk\u00f6lj spenatbladen<\/li>\n<\/ul>\n<p><strong>Hur g\u00f6r man<\/strong><\/p>\n<ul>\n<li>H\u00e4ll olivolja i en kastrull och v\u00e4nta tills den v\u00e4rms upp (OBS! Det b\u00f6r inte vara j\u00e4ttehet). L\u00e4gg i gr\u00f6nsakerna \u2013 f\u00f6rst l\u00f6karna och spenatbladen, r\u00f6r dem en stund och efter 1 min l\u00e4gg tomaterna i- och fr\u00e4s alltihop i ca 3 min. Salta och peppra efter smak. H\u00e4ll i halv tsk socker f\u00f6r att balansera sursmaken av tomaterna.<\/li>\n<li>H\u00e4ll vattnet i.<\/li>\n<li>N\u00e4r det b\u00f6rjar koka l\u00e4gg i ris. F\u00e4rdigt efter 12 min.<\/li>\n<li>I slutet smaks\u00e4tt vidare med citronsaft.<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingredienser Spenat ca 1kg F\u00e4rska tomater ca 4 st Ris ca 1,5 dl L\u00f6k 1 st Olivolja ca 2 dl Citronsaft av 1 hel citron F\u00e4rska kryddor (hackad f\u00e4rsk dill, oregano, basilika) Salt efter smak Peppar efter smak Socker halv &hellip; <a href=\"https:\/\/blogg.folkuniversitetet.nu\/ioanvi\/grekisk-matlagning\/recept\/ris-med-spenat\/\">Forts\u00e4tt l\u00e4sa <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":71,"featured_media":0,"parent":174,"menu_order":0,"comment_status":"open","ping_status":"open","template":"","meta":{"footnotes":""},"class_list":["post-180","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/blogg.folkuniversitetet.nu\/ioanvi\/wp-json\/wp\/v2\/pages\/180","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blogg.folkuniversitetet.nu\/ioanvi\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/blogg.folkuniversitetet.nu\/ioanvi\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/blogg.folkuniversitetet.nu\/ioanvi\/wp-json\/wp\/v2\/users\/71"}],"replies":[{"embeddable":true,"href":"https:\/\/blogg.folkuniversitetet.nu\/ioanvi\/wp-json\/wp\/v2\/comments?post=180"}],"version-history":[{"count":1,"href":"https:\/\/blogg.folkuniversitetet.nu\/ioanvi\/wp-json\/wp\/v2\/pages\/180\/revisions"}],"predecessor-version":[{"id":181,"href":"https:\/\/blogg.folkuniversitetet.nu\/ioanvi\/wp-json\/wp\/v2\/pages\/180\/revisions\/181"}],"up":[{"embeddable":true,"href":"https:\/\/blogg.folkuniversitetet.nu\/ioanvi\/wp-json\/wp\/v2\/pages\/174"}],"wp:attachment":[{"href":"https:\/\/blogg.folkuniversitetet.nu\/ioanvi\/wp-json\/wp\/v2\/media?parent=180"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}