Ingredients

The following ingredients have 4 Servings
  • 1 cup basmati rice
  • 2 tablespoons olive oil
  • ½ cup chopped onion
  • 1 tablespoon garlic
  • Zest from one lemon
  • ½ teaspoon ground cumin
  • ½ pound baby spinach (8 ounces), coarsely chopped
  • 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, about three tablespoons

Instruction

  • Measure out and rinse the basmati rice under running cold water. Set aside.
  • Heat olive oil in a medium sauce pan over medium heat. Sauté onions until translucent (about 3-5 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 minutes.
  • Stir in the lemon juice and the remaining fresh dill before serving.
  • Optional garnish with lemon strands.