Spinach rice
By Tonia Buxton
Cook baby spinach with the rice to bring out the colour in this vegetarian side dish – perfect as part of a Greek Easter lunch
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Prep:20 mins
Cook:45 mins
- Serves 6
- Easy
Nutrition per serving
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kcal 519
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fat 36g
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saturates 5g
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carbs 37g
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sugars 37g
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fibre 7g
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protein 8g
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salt 0.6g
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
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.
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.
When the rice is cooked, stir in the remaining dill, season well, squeeze over the lemon juice to taste, and serve.
