Sea Beet and Yogurt Soup

• 4 large handfuls of sea beet
• 2 onions, sliced finely
• 4 tablespoons

Thoroughly wash the sea beet in cold water and slice roughly. Fry the onion lightly in the olive oil in a heavy earthenware pot. When it is just coloured, stir in the rice and make sure it is all coated in the oil. Add the sea beet and about 600 ml –1 litre (1–1¾ pints) chicken stock, season well with salt and pepper, bring to the boil and simmer gently until the rice is tender. When cooked, st