This greek rice with spinach dish is adapted from a recipe on A Family Feast blog. I was making our greek lamb meatballs dish for the first time and it suggested serving them as part of a meze platter, with cooked rice or a greek salad. I decided I fancied some rice, but didn't want to just have plain basmati rice, so I googled 'greek rice' and looked at a few of the search results that came up. The recipe on A Family Feast really appealed as it had spinach in it and I had a bag of freshly picked spinach in the fridge from our garden. I had all of the other ingredients too, but didn't have fresh dill, so used dried dill instead. The rice was a winner and will definitely be made again and again.
We had it along with the our greek lamb meatballs, best basic houmous, a bowl of salad leaves and spring onions from our garden with baby tomatoes and cucumber chopped through it and toasted multi seeded flatbreads from Asda. There was 3 of us for dinner, but I managed to save a portion of the rice and meatballs, along with some houmous for lunch the next day!
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Ingredients
- 2 tbsp olive oil
- 125g onion, finely chopped
- 1 garlic clove, crushed
- zest from one lemon
- 0.5 tsp ground cumin
- 225g baby spinach, roughly chopped
- 250g basmati rice
- 500ml vegetable stock
- 2 tsp dried dill, plus extra to garnish
- 0.5 tsp salt
- freshly ground black pepper, to taste
- juice from one lemon
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Instructions
- Heat the olive oil in a medium sauce pan over a medium high heat. Sauté the onions until translucent (about 5 to 7 minutes). Add the garlic and sauté for another minute.
- Add the lemon zest, cumin and spinach and cover the pan. Cook until the spinach wilts down (about 3 to 5 minutes).
- Add the rice, vegetable stock, dried dill, salt and pepper into the spinach mixture and stir to combine. Bring to a boil.
- Reduce the heat to a simmer, cover and cook until the rice is tender (about 10 minutes – follow the cooking instructions on the packet).
- Stir in the lemon juice and sprinkle with some dried dill.
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Greek Rice with Spinach
Ingredients
- 2 tbsp olive oil
- 125g onion finely chopped
- 1 garlic clove crushed
- zest from one lemon
- 0.5 tsp ground cumin
- 225g baby spinach roughly chopped
- 250g basmati rice
- 500ml vegetable stock
- 2 tsp dried dill plus extra to garnish
- 0.5 tsp salt
- freshly ground black pepper to taste
- juice from one lemon
Instructions
- Heat the olive oil in a medium sauce pan over a medium high heat. Sauté the onions until translucent (about 5 to 7 minutes). Add the garlic and sauté for another minute.
- Add the lemon zest, cumin and spinach and cover the pan. Cook until the spinach wilts down (about 3 to 5 minutes).
- Add the rice, vegetable stock, dried dill, salt and pepper into the spinach mixture and stir to combine. Bring to a boil.
- Reduce the heat to a simmer, cover and cook until the rice is tender (about 10 minutes – follow the cooking instructions on the packet).
- Stir in the lemon juice and sprinkle with some dried dill.
Notes
- We enjoyed the rice with a bowl of fresh salad and toasted multi seeded flatbreads from Asda along with our:
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