A simple recipe of rice and spinach flavored with fresh dill and lemon.
Recipe by Lisa Stone
2 tablespoons olive oil
½ cup chopped onion
1 tablespoon garlic
Zest from one lemon
½ teaspoon ground cumin
½ pound baby spinach
1 cup basmati rice
2 cups vegetable broth
4 tablespoons fresh dill, chopped and divided
½ teaspoon salt
A few grinds freshly ground black pepper
Juice from one lemon
Heat olive oil in a medium pan with a tightly fitting cover over medium high heat. Sauté onions until translucent (about 5-7 minutes).
Add garlic and sauté for another minute.
Add the lemon zest, cumin and spinach and cover the pan. Cook until the spinach wilts down (about 3-5 minutes).
Stir the rice, vegetable stock, 2 tablespoons of the dill, salt and pepper into the spinach mixture and stir to combine. Bring to a boil.
Reduce the heat to a simmer, replacing the lid on the pan, and cook until the rice is tender (about 15 to 20 minutes – follow your rice’s package instructions).
Stir in the lemon juice and the remaining fresh dill before serving.