Spinach rice
Spinach rice
Cook baby spinach with the rice to bring out the colour in this vegetarian side dish - perfect as part of a Greek Easter lunch
- Serves 6
- Easy
Ingredients
- 100ml Greek extra virgin olive oil
- 1 onion, finely chopped
- 500g baby spinach leaves, washed and finely chopped
- bunch dill, finely chopped
- 300g long-grain rice
- juice 1-2 lemons
Method
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Heat the oil in a large pan, add the onion and gently cook until softened but not coloured. Add the spinach and half the dill. Cook on a high heat, stirring regularly, until the spinach has wilted down and all the liquid has evaporated.
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Stir in the rice and add 600ml water, then bring to the boil. Turn the heat right down again to a very gentle simmer, cover the pan with a tight-fitting lid and cook for 25-30 mins or until the rice has cooked and absorbed all the water. Give it a stir after 15 mins to ensure even cooking, adding a drop more water as required.
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When the rice is cooked, stir in the remaining dill, season well, squeeze over the lemon juice to taste, and serve.
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