September 23, 2017
Dinner, Side Dishes, Rice,
White Rice, Fruit, Lemon, Vegetables, Spinach, Greek, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Stove Top, Gluten-Free, Low Cholesterol, No Eggs, Non-Dairy, Vegetarian more
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"This recipe has a distinctive dill and lemon flavor. There are many variations of this recipe – sometimes served with feta cheese or an egg on top."
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, vegetable stock, 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.
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