I happen to adore all rice dishes, but this one is especially lovely served with meat, fish or poultry. The combination of spinach, fresh dill and lemon is so perfect.
2 tbsp olive oil
½ cup chopped onion
1 tbsp garlic, minced
Zest from one lemon
1/2 tsp ground cumin (I use roasted ground cumin)
1/2 lb baby spinach, coarsely chopped
1 cup long grain white rice
2 cups vegetable or chicken broth
4 tbsp fresh dill, chopped and divided
1/2 tsp 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, stock, 2 tbsp 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.