Greek Rice (Spanakorizo)
Ingredients 2 tablespoons olive oil ½ cup chopped onion 1 tablespoon garlic Zest from one lemon ½ teaspoon ground...
Ingredients 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 Instructions 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.