Ingredients
Vegetables and Herbs
- 8 oz spinach, washed and tough stems removed
- 1 spring onion (scallion), thinly sliced
- 1/4 red onion (or 1/2 if small), finely chopped
- 1 tbsp chopped fresh dill
Grains and Liquids
- 1/4 cup rice (Basmati or medium grain, not too starchy)
- 1/2 cup water or vegetable stock
Oils and Extras
- 2 tbsp virgin olive oil, divided
- 1/2 lemon juice (approx. from half a lemon)
- 1/2 tbsp feta cheese (optional, for serving)
- Salt and black pepper to taste
Instructions
- Prepare the vegetables: Remove any tough stems from the spinach and roughly chop the leaves. Slice the spring onion into thin slices and finely chop the red onion.
- Sauté the onions: Warm a little over half the olive oil in a medium pan over medium heat. Add the spring onion and red onion, cooking gently for a couple of minutes until softened but not browned. Adjust the heat or add a bit more oil if necessary.
- Wilt the spinach: Add the chopped spinach to the pan and stir regularly, lifting cooked spinach from the bottom to the top to help it wilt faster and evenly.
- Add rice and liquid: Once the spinach is fully wilted, add the rice and pour in the water or vegetable stock. Stir to combine and scrape down any spinach stuck to the pan’s sides.
- Simmer covered: Bring the mixture to a simmer. Cover the pan and reduce the heat to low. Cook for 20 to 25 minutes, or until the rice is tender and the liquid has been absorbed.
- Finish and season: Stir in the chopped dill, the remaining olive oil, and the lemon juice. Season with salt and black pepper to taste. Serve warm, either plain or topped with crumbled feta cheese if desired.
Notes
- Use vegetable stock instead of water for extra flavor.
- Adjust the lemon juice to your taste for more brightness.
- Feta cheese is optional but adds a creamy, salty finish.
- Can be served as a main vegetarian dish or a side to grilled meats or seafood.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Greek
- Diet: Vegetarian
