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Close up of rice in a blue and white bowl with serving spoon

Greek Rice with Spinach

Deborah
Delicous fresh flavours of lemon and dill. Enjoy as part of a meze platter along with lamb meatballs, houmous and salad.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
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

 
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Keyword basmati rice, lemon, meze platter, spinach