Ingredients

  • 2 tablespoons olive oil
  • ½ cup chopped onion
  • 1 tablespoon garlic
  • Zest from one lemon
  • ½ teaspoon ground cumin
  • ½ pound baby spinach, coarsely chopped
  • 1 cup basmati rice
  • 2 cups vegetable broth
  • 4 tablespoons fresh dill, chopped and divided
  • ½ teaspoon salt
  • A few grinds freshly ground black pepper
  • Juice from one lemon

Instructions

  1. Heat olive oil in a medium sauce pan over medium high heat. Sauté
    onions until translucent (about 5-7 minutes). Add garlic and sauté for
    another minute.
  2. Add the lemon zest, cumin and spinach and cover the pan. Cook until the spinach wilts down (about 3-5 minutes).
  3. Stir the rice, vegetable broth, 2 tablespoons of the dill, salt and
    pepper into the spinach mixture and stir to combine. Bring to a boil.
  4. Reduce the heat to a simmer, replacing the lid on the pan, and cook
    until the rice is tender (about 15 to 20 minutes –follow your rice’s
    package instructions).
  5. Stir in the lemon juice and the remaining fresh dill before serving.
Greek Rice (Spanakorizo)