Greek Rice (Spanakorizo)
1 cup basmati rice
2 tablespoons olive oil
1/2 cup chopped onion
1 tablespoon garlic
Zest from one lemon
1/2 teaspoon ground cumin
1/2 pound baby spinach (8 ounces), coarsely chopped
2 cups vegetable broth
4 tablespoons fresh dill, chopped and divided
1/2 teaspoon salt
A few grinds freshly ground black pepper
Juice from one lemon, about three tablespoons
INSTRUCTIONS
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.
