Rice egg & spinach bowl with yogurt-mustard dressing

It can be a warm salad, it can be an independent meal. Includes a proper amount of proteins, carbohydrates and fats to provide energy. To be served for breakfast, lunch or dinner. Basmati can be replaced by wild or any other type of rice. Cardamom is optional. I suggest to give a try to cardamom-flavored rice and decide whether you like it or not. Everything is pretty simple in this recipe, and dressing does the main work to satisfy your taste buds:) Enjoy cooking!:)
Serves 2 as main dish, 4 as side
Takes 30 mins

Ingredients

1/2 cup uncooked basmati rice, or 1 cup cooked rice
1 cup water
1 cardamom pod, seeds removed
pinch of salt
2 eggs
1 bunch of regular spinach
Dressing
1/2 cup thick yogurt (Greek/Turkish)
1 teaspoon mustard paste
1 tablespoon peanut butter (better with crunch)
a squeeze of lemon
black sesame seeds for topping

Directions

Rinse the rice under running water until water runs almost clear (to release excess starch). Drain. In a medium pot bring the water, rice, salt and cardamom seeds to a boil. Cover with a lid and turn the heat down to a simmer. Cook for 15-20 minutes until the water is absorbed and the rice is tender. If the water is absorbed but rice isn’t done, add some water and continue cooking until doneness. Allow the rice to sit.
While the rice is cooking, prepare the rest of the ingredients. Place the eggs into the pot with boiling water and cook for 7 minutes. Remove and let cool.
Rinse and drain the spinach. Chop the spinach and eggs (you can use only egg whites).
To make a dressing: combine yogurt, mustard paste, peanut butter and squeeze some lemon juice. Mix until smooth.
Place the rice in a large bowl and fluff with a fork. Add the chopped spinach, eggs and stir lightly. Pour over the dressing, sprinkle with sesame seeds and serve!:)

Bon Appetit!