Ingredients

The following ingredients have 4 Servings
  • 1/4 cup extra-virgin olive oil
  • 1 bunch green onions (thinly sliced, 1/2 cup dark green tops reserved (about 8-10 green onions) )
  • 8-10 oz. baby spinach ((see notes for other greens))
  • 1 cup basmati rice ((or other long grain white rice or parboiled rice))
  • 2 cups vegetable broth (or water, or chicken broth)
  • 1/2 teaspoon kosher salt (plus more if needed)
  • 1/4 cup fresh chopped dill (or mint, parsley, or a combination)
  • juice and zest of 1 lemon ((about 1 teaspoon zest and 2 tablespoons juice))
  • fresh cracked pepper, crumbled feta cheese, plus extra olive oil and chopped fresh herbs (for serving, optional)

Instruction

  • In a large heavy pot or Dutch oven, heat the olive oil (1/4 cup). Add the sliced green onions (remember to reserve 1/2 cup of the dark green tops) and sauté until soft, about 2 minutes. Add the baby spinach and sauté until wilted, about 2 minutes.
  • Add the basmati rice (1 cup) and stir to coat. Pour in the vegetable broth (2 cups) and add the kosher salt (1/2 teaspoon). Bring to a boil, stir once, cover, and simmer on low for about 15 minutes (or until rice is cooked - you should see holes in the top, and if you tilt the pot you should no longer see any water pooling).
  • Stir in the fresh chopped dill or other herbs (1/4 cup), the lemon zest (1 teaspoon) and juice (2 tablespoons), and the reserved sliced green onions (1/2 cup - keep some out for garnish if you like).
  • Season to taste with salt, and serve garnished with fresh cracked black pepper and crumbled feta cheese, with an extra drizzle of olive oil and sprinkling of fresh herbs, if desired.