Ingredients
2T olive oil
½ cup chopped onion
1T chopped garlic
Zest & juice of one lemon
½ t ground cumin
800g baby spinach, coarsely chopped
1 cup basmati rice
2 cups vegetable stock
4T fresh dill, chopped and divided
1t salt
freshly ground black pepper
Method
Heat olive oil in a medium sauce pan 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 broth, 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.
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