Greek Spinach Rice with Dill and Lemon

What you need

• 200 g (1 cup) medium-grain rice, such as arborio
• 60 ml (1/4 cup) extra virgin olive oil, plus extra for serving
• 1 onion, finely chopped
• 4 spring onions, chopped
• 500 g (1 lb) spinach, washed, thick stems removed, roughly chopped
• 480 ml (2 cups) hot water
• 4 tbsp fresh dill, chopped, divided
• 3 tbsp lemon juice, plus lemon wedges for serving
• 1/2 tsp salt, plus more to taste
• 1/4 tsp black pepper, freshly ground

Method

Restated from the original video

1. 1

   Rinse the rice in a sieve under cold running water until it runs clear. Leave it to drain.

2. 2

   Warm the olive oil in a wide, deep pan over medium heat. Add the onion and spring onions and cook until soft and translucent, 4-5 min.

3. 3

   Add the spinach a handful at a time, stirring until it collapses, 3-5 min in all.

4. 4

   Stir in the rice and cook for 2 min so the grains are coated in oil.

5. 5

   Pour in the water, add half the dill, the salt and the pepper, and bring to a boil.

6. 6

   Turn the heat to low, cover and simmer without stirring until the rice is tender and most of the liquid is absorbed, 20-25 min. It should stay a little loose.

7. 7

   Move the pan off the burner and let the rice rest, still covered, 5-10 min.

8. 8

   Fold the lemon juice and remaining dill through the rice. Taste and add more salt or lemon if needed.

9. 9

   Serve warm with a drizzle of olive oil and lemon wedges on the side.

Imported from asaucykitchen.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.