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.
Prep Time 15 minutes mins
Cook Time 22 minutes mins
Total Time 37 minutes mins
Course Side Dish
Cuisine Greek
- 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
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.
- We enjoyed the rice with a bowl of fresh salad and toasted multi seeded flatbreads from Asda along with our:
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Keyword basmati rice, lemon, meze platter, spinach