Greek Rice with Spinach

Jump to Recipe Print Recipe

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!

Other Recipes

You might also like to try:

• rice dishes
• side dishes

Latest Recipes

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

As an Amazon Associate I earn from qualifying purchases, if you click on the links below.

Instructions

1. 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.
2. Add the lemon zest, cumin and spinach and cover the pan. Cook until the spinach wilts down (about 3 to 5 minutes).
3. Add the rice, vegetable stock, dried dill, salt and pepper into the spinach mixture and stir to combine. Bring to a boil.
4. Reduce the heat to a simmer, cover and cook until the rice is tender (about 10 minutes – follow the cooking instructions on the packet).
5. Stir in the lemon juice and sprinkle with some dried dill.

Did you make this recipe?

I’d love to hear how it went…both good and bad!

Please go to the bottom of the page to rate the recipe and/or leave your comments.

It would also be great if you could take a photo and tag Felly Bull on social media, thanks.

Click here to subscribe to receive our free weekly recipe update via email and a copy of our eCookbook.

Greek Rice with Spinach

Deborah

Print Recipe Pin Recipe

Prep Time 15 mins

Cook Time 22 mins

Course Side Dish

Cuisine Greek

Servings 4 people

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:
  • greek lamb meatballs
  • best basic houmous

 

You might also like to try:

• rice dishes
• side dishes

 

Keyword basmati rice, lemon, meze platter, spinach